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Orange-Spiced Salmon with Spaghetti Squash

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1 salmon fillet and 1/2 cup squash)
Five-spice powder, a piquant mixture of ground spices, can be found in the spice section of large supermarkets or Asian markets.

Ingredients

  • 2 tablespoons dark brown sugar
  • 2 teaspoons grated orange rind
  • 1 teaspoon five-spice powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked spaghetti squash
  • Cooking spray
  • 4 (6-ounce) salmon fillets, skinned
  • 4 teaspoons Dijon mustard
  • Parsley sprigs (optional)

Nutrition Information

  • calories 336
  • caloriesfromfat 40 %
  • fat 14.8 g
  • satfat 2.5 g
  • monofat 6.8 g
  • polyfat 3.2 g
  • protein 35.7 g
  • carbohydrate 13 g
  • fiber 1.7 g
  • cholesterol 111 mg
  • iron 1.4 mg
  • sodium 402 mg
  • calcium 46 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 5 ingredients in a bowl. Combine 2 tablespoons sugar mixture and squash; toss gently. Arrange squash in an 11 x 7-inch baking dish coated with cooking spray. Arrange salmon on top of squash; brush with mustard. Sprinkle fish with remaining sugar mixture. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Garnish with parsley sprigs, if desired.