Ingredients 4 salmon fillets2 delicata squash, sliced into half moons2 tbsp olive oilSalt and pepperFresh thymeGlaze¾ cup Partake Hazy IPA¼ cup honey1 tbsp Dijon mustard1 tbsp soy sauce1 tbsp apple cider vinegar1 clove garlic, mincedOptional garnishToasted pecansCrumbled goat cheeseFresh sage or thyme Directions Heat oven to 425°F / 220°C.Toss squash with olive oil, salt and pepper and roast for about 20 minutes.Meanwhile, combine Partake Hazy IPA, honey, Dijon, soy, vinegar and garlic in a saucepan.Simmer for approximately 10 minutes until reduced to a glossy glaze.Season salmon with salt and pepper.Place salmon on the baking sheet with the squash.Brush generously with glaze.Roast for 10–12 minutes, brushing again halfway through.Arrange salmon with roasted squash.Finish with thyme, toasted pecans and a little goat cheese if desired.
