Roasted Salmon With Spaghetti-squash
Total Time: 3 hrs 50 mins
Preparation Time: 25 mins
Cook Time: 3 hrs 25 mins
Ingredients
- Servings: 4
- 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
Recipe
- 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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