Rating: 5 stars
4178 Ratings
  • 5 star values: 4178
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,178 Ratings
Marcia Kiesel
January 2003

Gallery

Credit: © Dana Gallagher

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Notes

One Serving 497 calories, 27.6 gm total fat, 4.7 gm saturated fat, 28 gm carb.

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