Roasted Salmon with Spaghetti-Squash Salad

Food & Wine


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One 3 1/2-pound 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 chile, minced
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lime zest
Salt and freshly ground pepper
1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into thin slices
2 large kirby cucumbers--halved lengthwise, seeded and cut into thin half moons
2 tablespoons shredded mint


1. Preheat the oven to 500°. 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.

Notes: One Serving: 497 calories, 27.6 gm total fat, 4.7 gm saturated fat, 28 gm carb.

Created date

June 2004