Good Food, Good Company: Maple-Tamari Glazed Salmon, Roasted Veggies & Mash

Editor’s Note: Good Food, Good Company is where we ask contributors to share a two-course meal pairing they love. These recipes take a little more time and effort than the dishes we typically feature, but the payoff is spectacular. They’re the kind of meals to make for a dinner guest, date night, or a celebration. For the second installment of this feature, we reached out to the team at A Little More Special. Co-founders Karen Kaplan and Jennifer McKinney share recipes and entertaining tips on socials, full menu plans with their subscribers, and host popular workshops online and in person. Here are two Fall/Winter favorites that pair beautifully and deliver the kind of easy, elevated entertaining style they’re known for.

Maple-Tamari Glazed Salmon, Roasted Veggies & Mash

There’s something about that first slight crispness in the air and earlier sunsets that has me craving the heartier flavors after a summer of lighter fare. This recipe is my nod to the season shifting into Fall: maple and tamari bring a sweet-savory depth that pairs perfectly with rustic roasted delicata squash, savory Brussels sprouts and earthy parsnips. It’s the kind of dish worth setting aside a little extra time for – perfect for a weekend dinner with company or an occasion that calls for something special.

When testing this recipe, my 25-year-old son, who will always tell me the truth no matter what, said it tasted like something he’d order at a restaurant – that’s when I knew I was onto something. This Fall forward dinner is most certainly robust, good-for-you and super flavorful!

Prep Time 20 minutes | Cook Time 50 minutes | Serves 4

Ingredients

For the Salmon & Marinade/Glaze

• 4 salmon fillets, 6 oz each
• ¾ cup maple syrup
• ¾ cup tamari (see swaps options below)
• 5 garlic cloves, minced
• 2 tbsp fresh ginger, grated

For the Roasted Vegetables

• 1 delicata squash, seeds removed and sliced into half-moons (keep the skin on, because it’s thin and edible when roasted, plus packed with fiber and antioxidants)
• 4 shallots, skins removed and halved, or quartered if they’re large
• 1 lb Brussels sprouts, roots trimmed and halved
• 2-3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper

For the Mash

• 1½ lb russet or Yukon gold potatoes, peeled and 2” cubes
• 1 lb parsnips, peeled and cut into 1” chunks (smaller than potato pieces)
• 2 tbsp butter
• ¼ cup whole milk, plus more as needed
• ½ tsp kosher salt
• ¼ tsp fresh ground black pepper

For Finishing

• 1-2 tbsp fresh chives, chopped

Instructions

1. Preheat oven to 425°.
2. Make the marinade by whisking together maple syrup, tamari, minced garlic and grated ginger. Before marinating the salmon, reserve half of it in a small pot for the glaze.
3. Place salmon in a sealable baggie, or shallow dish, and pour remaining marinade over the salmon. Squeeze out all the air and seal so salmon is soaking in the marinade. Place bag in the refrigerator for 20 minutes.
4. Meanwhile, make sure veggies are prepped according to ingredient directions above and ready to go.
5. On a large, rimmed baking sheet, spread out delicata squash, shallots and Brussels sprouts. Toss with olive oil, salt and pepper, then arrange in as flat a layer as possible. Roast for 20 minutes. Pull pan out of the oven and flip everything over so that all sides get deeply caramelized and fork tender. Place back in the oven for about 10 minutes. Check for doneness and cover loosely with foil to keep hot.
6. While the veggies are roasting, you can put the potatoes and parsnips into a large pot of salted water. Bring the water to a boil for 20-25 minutes. Both potatoes and parsnips will be fork tender when they are done.
7. Drain the water using a lid to keep all the potatoes and parsnips in the pot, or a strainer – then put potatoes and parsnips back into the hot pot. Add butter, milk, salt and pepper. Mash to potatoes using a hand masher for a little chunkier mash or hand mixer for a more whipped-style mash – both are great options! Add more milk or butter if needed, and taste for seasoning. Put a lid on the mash so it stays hot while you finish everything else.
8. During the last 10-15 minutes of veggies and mash cook time, place the salmon on a rimmed baking sheet and spoon over a bit of marinade to add a bit of the ginger and garlic across the top. Roast salmon in the oven for 10-12 minutes or until internal temperature reads 135° – 145° on a thermometer for medium-rare to medium. If you like salmon to have bit of a crispiness on the edges and top, broil it now for 2 minutes – keeping an eye on it, so it doesn’t burn.
9. Lastly, reduce the marinade into a glaze by simmering the reserved marinade over low heat until slightly thickened and syrupy, about 5 minutes. Keep an eye on this so it doesn’t boil over.
10. Now make a beautiful plate by adding a scoop of the mash, placing a piece of salmon across the top of it, then adding the roasted veggies around it all.
11. Top the salmon with a good drizzle of the glaze, letting some fall onto the mash (you won’t be sorry about that) and sprinkle on some fresh chives.
12. Put extra glaze in small serving bowl, so everyone can add some more of that sweet and savory topper. Enjoy!

Swaps and Suggestions

Swap tamari for soy sauce or coconut aminos.

Swap onions for the shallots, butternut squash for the delicata and green beans (they’ll take less roasting time at 15 minutes, so adjust for that) for the brussels sprouts.

If parsnips aren’t your jam, skip them and go all potato.

For a lighter swap, use cauliflower instead of potatoes – they’ll only need 10-12 minutes of boiling time, so adjust for that by adding parsnips in ahead of the cauliflower.

You can use any thick whitefish in place of salmon, such as halibut, mahi mahi or cod.

Some grocers sell fresh grated ginger in little cubes in the freezer section – such a great hack if you forgot to buy fresh ginger.

Store leftovers in airtight containers in the refrigerator for up to 2 days.