Roasted Salmon With Spaghetti Squash Salad Food
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
ROASTED SALMON WITH SPAGHETTI-SQUASH SALAD
Recipe By: Marcia Kiesel
Categories salad salmon roasted with spaghetti-squash
Time 30m
Yield 4
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 497 calories
SPAGHETTI SQUASH SALAD
A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.
Provided by Boomette
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all veggies with the squash.
- Add dressing and toss to coat well. Adjust seasoning.
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- Preheat the oven to 450 degrees F. Line a 9 X 13-inch baking sheet with a high lip with aluminum foil. Cut the spaghetti squash in half and spoon out the seeds. Place the baking sheet in the hot oven, pour in 1 cup of water and place the spaghetti squash on the sheet face down. Bake for 45 minutes or until the squash is easily pierced with a fork, adding 1/4 cup more water at a time as it evaporates. Remove from the oven and allow the squash to cool enough to handle. Use a fork to remove the squash from the shell, separating the strands as you go, and transfer to a medium bowl, discarding the shell.
- In a small bowl or ramekin, mix the brown sugar, orange zest, five-spice powder, kosher salt and black pepper with your fingers until well mixed. Sprinkle half of the brown sugar mixture over the squash; toss until mixed. Spoon into a 9 X 12 casserole or baking dish.
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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.
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