Roasted Salmon With Spaghetti-Squash

Submitted by kelly in TO

"Marcia Kiesel, Food & Wine"

 

• Ready In: 3hrs 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 1587.57 g spaghetti squash, halved lengthwise
• 29.58 ml vegetable oil, plus more for brushing
• 29.58 ml fresh lime juice
• 29.58 ml fresh orange juice
• 2 small garlic cloves, minced
• 1 small red chili pepper, minced
• 2.46 ml finely grated orange zest
• 1.23 ml finely grated lime zest
• salt & freshly ground black pepper
• 680.38 g skinless center-cut salmon fillets, cut crosswise into thin slices
• 2 large kirby cucumbers (halved lengthwise, seeded and cut into thin half moons)
• 29.58 ml shredded mint

directions

1. Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
2. 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.
3. 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.
4. 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.
5. 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.

Reviews

[ellie_]

Very good and an interesting change for dinner. Used lemons instead of limes and forgot the chili pepper -- still great! Thanks for sharing!