2 large kirby cucumbers--halved lengthwise seeded cut into thin half moons
2 small garlic cloves minced
2 tablespoons juice of lime fresh
0.3 teaspoon lime zest finely grated
2 tablespoons mint leaves shredded
2 tablespoons orange juice fresh
0.5 teaspoon orange zest finely grated
1 small chile red minced
1.5 pounds center-cut salmon fillet skinless thin
4 servings salt and pepper freshly ground
3.5 pound spaghetti squash halved lengthwise
2 tablespoons vegetable oil plus more for brushing
Equipment
bowl
baking sheet
paper towels
oven
pot
Directions
Preheat the oven to 50
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.
Notes: One Serving: 497 calories, 6 gm total fat, 7 gm saturated fat, 28 gm carb.
