Roasted Salmon With Spaghetti-Squash
- Ready In:
- 3hrs 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (3 1/2 lb) spaghetti squash, halved lengthwise
- 2 tablespoons vegetable oil, plus more for brushing
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 small garlic cloves, minced
- 1 small red chili pepper, minced
- 1⁄2 teaspoon finely grated orange zest
- 1⁄4 teaspoon finely grated lime zest
- salt & freshly ground black pepper
- 1 1⁄2 lbs skinless center-cut salmon fillets, cut crosswise into thin slices
- 2 large kirby cucumbers (halved lengthwise, seeded and cut into thin half moons)
- 2 tablespoons shredded mint
directions
- Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
- Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.
- Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.
- Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.
- In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.
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RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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