Salmon With Spaghetti Squash Food

SALMON WITH SPAGHETTI SQUASH

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!

SPAGHETTI WITH SALMON TWO WAYS

Steps:

• Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
• When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
• Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.

ROASTED SALMON WITH SPAGHETTI-SQUASH

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.

SALMON AND SUN-DRIED TOMATO TOSSED WITH SPAGHETTI SQUASH

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.

ONE-PAN ROASTED SALMON AND SQUASH

Steps:

• Heat oven to 400ºF.
• Mix dressing, syrup, mustard and rosemary until blended.
• Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
• Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
• Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.