Roasted Salmon With Spaghetti-Squash |
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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Marcia Kiesel, Food & Wine 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:
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.
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