Easter复活节American美式
Maple Dijon Salmon & Squash枫糖芥末三文鱼配南瓜
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.三文鱼配胡桃南瓜烘烤，用枫糖芥末汁串起鱼肉的鲜味与南瓜的甜。
KITCHEN NOTES开火前准备開火前準備NOTAS DE COCINA조리 준비
A little prep. Then, cook.先备齐，再开火先備齊，再開火Prepara todo. Luego, cocina.재료부터 준비하고 시작해요.
Salmon, patted dry三文鱼，擦干分块三文魚，擦乾分塊Salmón, bien seco연어 물기 닦기
Pat dry 680 g salmon. Divide into 4 pieces, about 2.5 cm thick.680克三文鱼擦干，分成4块，每块约2.5厘米厚。
Squash, evenly cubed南瓜，切匀小块南瓜，切勻小塊Calabaza en cubos iguales호박 고르게 썰기
Peel butternut squash and cut into 2-cm cubes; measure 3 cups. Line a rimmed sheet pan with parchment.胡桃南瓜去皮，切成2厘米见方的小块，量取3杯。带边烤盘铺好烘焙纸。
Glaze, ready to mix酱汁，提前量好醬汁，提前量好Glaseado listo para mezclar소스 재료 계량하기
Set out 2 tbsp oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard and 1 tsp fine salt. Divide the oil and salt as the steps direct.备好2大勺油、2大勺枫糖浆、1大勺第戎芥末和1小勺细盐。油和盐按做法分次使用。
- Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
- Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
- Measure first先量好先量好Mide antes먼저 계량
- Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check the thickest part of the salmon: 145°F (63°C).三文鱼最厚处须达到145°F (63°C)，用食品温度计确认。三文魚最厚處須達到145°F (63°C)，用食品溫度計確認。Comprueba con termómetro que la parte más gruesa del salmón alcance 145°F (63°C).연어의 가장 두꺼운 부분이 145°F (63°C)인지 식품 온도계로 확인하세요.
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
- Use 1½ lb / 680 g salmon fillet, cut into 4 pieces about 2.5 cm thick; pat dry. Cut 3 cups peeled butternut squash into 2-cm cubes. Measure 2 tbsp oil, 1 tsp fine salt, 2 tbsp maple syrup and 1 tbsp Dijon. Line a sheet pan with parchment.680克三文鱼切4块约2.5厘米厚，擦干；3杯去皮胡桃南瓜切2厘米块。量2大匙油、1小匙细盐、2大匙枫糖浆、1大匙第戎芥末；烤盘铺烘焙纸。
Ingredients食材
- Salmon三文鱼1.5 lb磅
- Butternut squash胡桃南瓜3 cups杯
- Maple syrup枫糖浆2 tbsp大勺
- Dijon mustard第戎芥末1 tbsp大勺
- Olive oil橄榄油2 tbsp大勺
- Fine salt细盐1 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 425°F (220°C).
烤架放到烤箱中层，预热到425°F (220°C)。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Toss the squash with 1 tbsp oil and ½ tsp salt, then spread it in a single layer on the sheet pan and roast.
南瓜拌上1大匙油和½小匙盐，在烤盘上铺成一层烤。
Edges are golden and a fork passes through the center without a hard crunch.边缘金黄，叉子可扎透中心，无硬芯。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Whisk the maple syrup, Dijon, and 1 tbsp oil together.
枫糖浆、第戎芥末和1大匙油搅匀。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Push the squash to the sides of the pan, set the salmon in skin-side down, sprinkle with ½ tsp salt, and brush with the glaze.
把南瓜推到烤盘两边，三文鱼皮朝下放进去，撒½小匙盐，刷上酱。
Common mistake & quick fix容易错在哪，怎么补救
Spread with a spatula; uneven layers cook unevenly.用刮刀抹平，不平会熟得不匀。
Roast the salmon and squash.
把三文鱼和南瓜一起烤。
Fish flakes easily with a fork and reads 145°F (63°C) in the thickest part.鱼肉用叉易散开，最厚处达145°F (63°C)。
Common mistake & quick fix容易错在哪，怎么补救
If below 145°F (63°C), cook 2 more minutes and measure again.未到145°F (63°C)，就继续加热2分钟，再测中心温度。
Divide among 4 bowls and serve.
分到4只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Salmon三文鱼Omega-3 powerhouse. Flesh should be glossy and smell of the sea; cook to 125°F for silky texture.Omega-3丰富。肉质有光泽、闻着清新；中心约126°F (52°C)最嫩。
Butternut squash胡桃南瓜Winter squash = fiber + vitamin A. Heavy for its size, matte skin; roast to concentrate sweetness.冬南瓜富含纤维和维A。手感沉、表皮哑光；烤更甜。
Maple syrup枫糖浆Grade A dark/robust has the most flavor; real maple, not pancake syrup.深色浓郁级最香；要真枫糖浆，不是松饼糖浆。
- Dijon mustard第戎芥末
Dijon is sharper and creamier than yellow mustard; it adds tang and helps dressings and glazes emulsify.第戎芥末比美式黄芥末更冲、更细滑；提酸香，还能帮酱汁和釉汁乳化。
- Olive oil橄榄油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子- Sheet pan, parchment, pastry brush, spatula, food thermometer烤盘、烘焙纸、刷子、锅铲、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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