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Roasted Salmon With Spaghetti-Squash

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“Marcia Kiesel, Food & Wine”
READY IN:
3hrs 50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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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