Baked pumpkin with pickled salmon

Ingredients for 4 servings:

• 4 salmon fillets, approx. 200 g each
• 1 bottle of teriyaki sauce, approx. 150 – 250 ml
• 1 Hokkaido pumpkin(s)
• 2 tbsp vinegar
• 6 tbsp olive oil
• 2 garlic cloves
• 4 tbsp honey
• ½ bunch thyme
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 35 minutes

Skin the salmon fillets. Place them in a bowl and cover with teriyaki sauce. Marinate for 6 hours or overnight in the refrigerator. Deseed the Hokkaido salmon and cut it, still with the skin, into 1 cm wide wedges. Mix the pumpkin wedges with the vinegar, oil, garlic, honey, thyme, salt, and pepper in a bowl. Place everything on a baking tray and bake in a preheated oven at 200°C for about 15-20 minutes. Remove the salmon from the marinade, pat dry, and fry briefly in a pan with a little oil for about 3 minutes. Remove from the pan and let stand on a baking tray at 120°C for about 5 minutes. Serve the baked pumpkin with the salmon.