Roasted Salmon With Spaghetti Squash Recipes
ROASTED SALMON WITH SPAGHETTI-SQUASH
Make and share this Roasted Salmon With Spaghetti-Squash recipe from Food.com.
Provided by kelly in TO
Categories Vegetable
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 411.4, Fat 15.2, SaturatedFat 2.4, Cholesterol 88.7, Sodium 186.4, Carbohydrate 34.7, Fiber 1, Sugar 3.2, Protein 37.8
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- Preheat the oven to 500°. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
- 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.
- 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.
- 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.
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- Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Add squash to pan; toss with 2 teaspoons oil. Arrange squash in an even layer; sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ginger. Roast in preheated oven until lightly browned, about 15 minutes, gently flipping halfway through cook time.
- Meanwhile, remove salmon from refrigerator; let stand at room temperature 15 minutes. Combine brown sugar, orange juice, honey, and remaining 1/8 teaspoon ginger in a small saucepan. Bring to a simmer over low; simmer, stirring often, until thickened, 8 to 10 minutes. Remove from heat, and let cool at room temperature 10 minutes. Set glaze aside until ready to serve.
- Transfer roasted squash to a large bowl. Add pecans and butter; gently toss to combine. Cover with aluminum foil to keep warm; set aside. Reduce oven temperature to 400°F.
- Sprinkle salmon evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in a large ovenproof nonstick skillet over medium-high until shimmering. Add salmon, skin side up; cook, undisturbed, until edges begin to turn golden brown, about 2 minutes. Carefully flip fillets, and transfer skillet to oven. Roast at 400°F to desired level of doneness, 4 to 5 minutes for medium. Divide squash mixture among plates; top with salmon. Spoon glaze over salmon and squash.
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