Salmon And Sun Dried Tomato Tossed With Spaghetti Squash Food
SALMON WITH SPAGHETTI SQUASH
The spaghetti squash cooks quickly in the microwave while the salmon is cooked in a skillet for a quick meal that comes together in about 35 minutes! A quick healthy dinner that tastes delicious is a winning combination at my house!
Provided by Bobbie Blue
Categories Main Course
Number Of Ingredients 12
Steps:
- Prepare squash by washing and chopping in half lengthwise. Scrap out seeds with a spoon being careful not to scrap out too much of the actual spaghetti strands. Place on microwave safe dish cut side down. Cover with saran wrap and keep end open to vent. Microwave for 15 minutes on high.
- Heat a large non stick skillet over medium high heat.
- When skillet is warm add salmon and cook for 2-3 minutes per side or until lightly browned on each side. Use tongs to gently flip. Salmon will flake easily when finished.
- When salmon is cooked through remove from skillet and set aside.
- In the same skillet add shallot cooking for 1 minute stirring constantly. Add garlic and cook an additional 30 seconds.
- Pour in wine stirring to scrap up any browned bits in the bottom of the pan. Bring to a boil to then reduce heat to simmer for 5-6 minutes.
- Add heavy cream and lemon juice and continue to stir until it slightly thickens. Return salmon to pan to warm back up, spooning sauce over top.
- When squash is finished, use a fork to scrap the strands from the inside. Divide spaghetti onto plates and place salmon fillet on top of squash. Spoon sauce on salmon and spaghetti. Sprinkle with parsley and enjoy!
Nutrition Facts : ServingSize 1 Fillet, Calories 387 kcal, Carbohydrate 2.7 g, Protein 24 g, Fat 30 g, Sodium 259 mg, Cholesterol 76 mg, Fiber 0.34 g, Sugar 1.5 g
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
SALMON AND SUN-DRIED TOMATO TOSSED WITH SPAGHETTI SQUASH
Something I came up with when I needed to use up some spaghetti squash! Healthy and light, yet satisfying.
Provided by yogiclarebear
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring ½ cup water to a boil with bouillon. Add tomatoes and let it sit for 15 minutes.
- Meanwhile, sauté garlic and shallots in a large pan.
- After 15 minutes, add broth, tomatoes, and capers to the pan. Crumble in salmon. Cook for 2 minutes, then add spinach. Cook, stirring and mixing, until spinach is wilted.
- Add spaghetti squash and stir, cooking through until hot.
- Sprinkle with parmesan cheese to taste.
- OPTIONS: Instead of using capers, try ½ tsp of red peppers flakes and a splash of white wine. You can also toss this mix with angel hair pasta instead of spaghetti squash.
Nutrition Facts : Calories 213.5, Fat 5.1, SaturatedFat 0.9, Cholesterol 57.1, Sodium 696.5, Carbohydrate 18.7, Fiber 1.4, Sugar 2.8, Protein 24.9
AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
- With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
- Preheat grill.
- Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
- Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
- Remove the fish from the grill.
Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2
SUN DRIED TOMATO SPAGHETTI SQUASH
Make and share this Sun Dried Tomato Spaghetti Squash recipe from Food.com.
Provided by misscarracasso
Categories One Dish Meal
Time 1h34m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roasting the Sqush:.
- Cut the spaghetti squash in half, scoop out the seeds and yucky stuff.
- Sit the two halves face down in a square, deep pan, (just enough room for them to fit, snuggly).
- Fill the pan 1/4 full with water.
- Cover the top of the pan with foil.
- Let it cook for 1 hour or until the outside of the squash is tender.
- When the squash is cool enough to handle, scoop out the inside by working from the outer portion in to keep the length of the strands in tact.
- Sit to the side.
- The meal:.
- Heat the butter or olive oil in a pan.
- Chop the onion and garlic and saute it in the pan.
- Add the squash and coat it evenly with the butter or oil.
- Add the remaining ingredients, adding the heavy cream last.
- Toss the ingredients and let simmer for about 15 - 20 minutes.
Nutrition Facts : Calories 540.1, Fat 47.1, SaturatedFat 28.6, Cholesterol 166.8, Sodium 865.9, Carbohydrate 29.1, Fiber 3.2, Sugar 7.5, Protein 6.7
BARBECUED SALMON WITH SUN-DRIED TOMATOES AND GARLIC
This is one of the best Salmon recipes I've tried. I got in from the local newspaper many years go.
Provided by Laureen in B.C.
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic,parsley,tomatoes,salt and oil in a jar and let stand 2hrs or overnight in fridge.
- Place salmon,skin side down on large piece of greased foil.
- Spread the garlic mixture over the fillet.
- Heat the Barbecue to high, add the Salmon.
- Close the top and cook the Salmon for about 20 minutes or until done.
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