Orange-Spiced Salmon with Spaghetti Squash

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

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 40%
  • Fat: 14.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 35.7g
  • Carbohydrate: 13g
  • Fiber: 1.7g
  • Cholesterol: 111mg
  • Iron: 1.4mg
  • Sodium: 402mg
  • Calcium: 46mg

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

  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.
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