Teriyaki salmon with delicata squash

Ingredients:

• 2 delicata squash, halved lengthwise, seeded and sliced ​​1cm thick.
• 2 tablespoons of vegetable oil
• 2 teaspoons sesame seeds
• 1 cup white rice
• 4 skinless salmon fillets, preferably wild (150-170 g each)
• 1/4 cup teriyaki sauce
• 2 green onions, thinly sliced

Preparation:

1. Position a rack in the upper third of the oven and preheat to 230°C (430°F). Toss the pumpkin with vegetable oil, 1.5 teaspoons of sesame seeds, and a generous pinch of salt and black pepper. Place on a baking sheet. Bake until tender, about 20 minutes.
2. Meanwhile, cook the rice according to package directions. In a small skillet over medium-high heat, toast the remaining 1/2 teaspoon sesame seeds until golden brown, 2-3 minutes. Transfer to a small bowl. Brush the salmon fillets with 2 tablespoons of teriyaki sauce and let sit for 5 minutes.
3. Remove the pumpkin from the oven and turn on the broiler. Arrange the pumpkin slices on the baking sheet to form four circles, then add the salmon fillets. Season the fish with a little salt and pepper. Grill until the fish is cooked through and the pumpkin is lightly browned, 4-8 minutes, depending on the thickness of the fillets.
4. Stir half the green onions into the rice and divide among the bowls along with the salmon and pumpkin. Drizzle the remaining 2 tablespoons of teriyaki sauce over the fish and sprinkle with the remaining green onions and toasted sesame seeds.