You will need about half a medium pumpkin for this recipe. You can also boil or steam pumpkin until tender.
900g butternut pumpkin, peeled, chopped
Salt and pepper, to taste
4 x 200g skinless, boneless salmon fillets
2 bunches broccolini, trimmed
1⁄4 cup soy sauce
1⁄4 cup mirin
2 tblsps olive oil
1 large clove garlic, crushed
1 tsp wasabi paste
Place pumpkin in a shallow, microwave- proof dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 10 minutes, or until tender. Drain. Season. Coarsely mash.
2 Meanwhile, to make sauce, combine all ingredients in a jug. Mix well.
3 Place salmon on an oiled, large oven tray. Place broccolini on a separate oiled, large oven tray. Spoon 2 tblsps of the sauce over each tray.
4 Cook both trays in a very hot oven (220C) for about 12 minutes, or until salmon is cooked to your liking and broccolini is tender.
5 Serve salmon and broccolini with mashed pumpkin. Spoon over remaining sauce.