Brown Sugar & Orange Glazed Salmon

served over wild rice stuffed acorn squash

1 acorn squash
1 tbsp olive oil
salt, pepper
1 c. wild rice, cooked according to package instructions, kept warm for serving

Heat oven to 400 degrees. Cut squash in half, scoop out seeds and brush with olive oil. Sprinkle with salt and pepper. Set on baking sheet skin side up. Place in oven and roast until soft, about 20 minutes. Drizzle with extra orange marmalade sauce from salmon (below) before filling with wild rice. 

2 salmon filets
juice from 1/2 lemon
1/4 c. coconut sugar, split into 2
1 tsp paprika
2 tbsp butter
3/4 c. orange marmalade
2 tbsp soy sauce
1/2 tbsp sesame oil
1 tbsp water

Pour lemon juice over salmon filets. Combine half of the coconut sugar and the paprika. Coat the non-skin side of the salmon with sugar mixture. Melt butter on medium high in cast iron pan. Place salmon skin side down in pan and cook until crisp and beggining to blacken. Flip and reduce heat to medium low. Add orange marmalade, soy sauce, sesame oil and water. Stir to combine. Allow to cook until reduced and thicken and salmon is cooked through. Generously coat all sides of salmon in sauce. Place on top of wild rice in acorn squash bowl. Drizzle with extra sauce.