Sriracha Salmon With Squash & Green Chili Polenta

Sriracha Salmon With Squash & Green Chili Polenta


This spicy salmon coupled with delightfully seasoned squash and green chili polenta brings the colors of Fall indoors. The crispy salmon skin adds another layer, bring another level of texture and spice to the dish. Heat from the Sriracha and chilies blends effortlessly with the polenta and rich salmon for a delicate yet flavorful meal.


Calories Per Serving: 514  |  Serves: 2  |  Minutes: 30

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  1. In two small pots of water bring 2 cups of water in each two a boil.
  2. Once boiling put butternut squash in one pot for 5 minutes. While squash cooks prepare the salmon.
  3. Season the flesh side of the salmon with the Sriracha packet.
  4. In a non-stick sauté pan on medium heat wait until pan is hot then add half packet of olive oil.
  5. To avoid splashing oil carefully place salmon skin-side down in pan starting nearest to you.
  6. Sear for 2 minutes for a nice crispy crust. Carefully flip fillets (fish spatula is easiest) and cook other side for 2 minutes or to your preference.
  7. Remove salmon and squash from heat.
  8. Add polenta packet to 2nd pot of boiling water, reducing heat to low and stirring continuously until thoroughly mixed and cooked, about 3 minutes. Season with salt to taste.
  9. Plate the polenta then add butternut squash and top with salmon, skin side up.


  • 2 salmon fillets (6 oz each)
  • 6 oz butternut squash, cubed
  • 1 packet olive oil
  • 1 packet sriracha
  • 1 packet fine sea salt
  • 1 packet Southwestern green chili polenta

Tools Needed:

  • 2 Sauce Pots
  • Ovenproof medium skillet
  • Whisk
  • Cooking tongs
  • Measuring cup
  • Fish spatula (recommended)