Orange-Spiced Salmon with Spaghetti Squash

Orange-Spiced Salmon with Spaghetti Squash Recipe
HOWARD L. PUCKETT
Five-spice powder, a piquant mixture of ground spices, can be found in the spice section of large supermarkets or Asian markets.

Yield:

4 servings (serving size: 1 salmon fillet and 1/2 cup squash)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 450°.

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.

October 1998
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