I would not have thought Salmon and Pumpkin would go together well, but though the colors clash a bit, it is really tasty. Make sure the pumpkin is one of the small cooking pumpkins. This is not a “hot” spicy dish.

Salmon with Spiced Pumpkin
(serves 4)
Preparation Time  15 minutes
Cooking Time   20 minutes

1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 celery stalks, trimmed, thinly sliced
1/3 cup blanched whole almonds (or any nut you have)
1 tsp ground cumin
1 tsp sweet paprika
1.5 – 2 lbs pumpkin, peeled, seeded, cut into 3/4” pieces
15 ounce can chopped tomatoes
4 – 6 ounce pieces salmon or ocean trout fillet, skinned
1/3 cup fresh or 1 1/2 tablespoon dried parsley
Lemon wedges, to serve

1.    Heat 1/4 cup oil in a large saucepan over medium heat. Add garlic, celery and almonds. Cook, stirring often, for 3 minutes or until vegetables are beginning to soften. Add spices. Cook, stirring, for 1 minute or until fragrant.
2.    Add pumpkin to pan. Stir to coat, then add tomatoes and 1/2 cup water or chicken stock. Season to taste with salt and pepper. Bring to the boil. Reduce heat to low-medium. Cover. Simmer, stirring occasionally, for 15 minutes or until pumpkin is tender. It may take up to 25 minutes, you want it just tender, not mushy.
3.    Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add salmon. Season to taste, then cook for 4-5 minutes, turning once, or until pale golden and cooked to your liking. (I barely cook the salmon, then place it on top of the simmering pumpkin, put on the lid, remove the pan from the burner and let sit for 7 – 8 minutes to finish cooking.)
4.    Divide pumpkin mixture among plates. Sprinkle with parsley then top with salmon. Serve with lemon wedges.