Orange-Spiced Salmon with Spaghetti Squash
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Cuisine
American, Vegetarian
Orange-Spiced Salmon with Spaghetti Squash
Description
This Orange-Spiced Salmon with Spaghetti Squash features a roasted spaghetti squash base seasoned with a blend of brown sugar, fresh orange zest, and fragrant five-spice powder. The squash is baked until tender and then lightly tossed with the spiced sugar mixture to coat the strands evenly. Salmon fillets are placed on top and slathered with Dijon mustard before baking further, which adds a sharp, tangy contrast to the sweetness and spice on the squash.
The resulting dish has moist, flaky salmon with a gently spiced crust resting over sweet and aromatic squash strands. The five-spice powder and orange zest impart an Asian-inspired warmth and brightness, complementing the rich fish and smooth texture of the squash.
Garnished with fresh cilantro leaves, this recipe offers a balanced entrée by the combination of lean protein and vegetable. It is ideal for those seeking a flavorful yet nutrient-focused meal with a delicate interplay of citrus, spice, and umami from the mustard and salmon.
Ingredients
- 1 3- pound spaghetti squash
- 2 tablespoons brown sugar
- 1 orange zested
- 1 teaspoon five-spice powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4 6- ounce salmon skinned, fillets
- 2 tablespoons Dijon mustard
- cilantro leaves for garnish
Instructions
- Preheat the oven to 450 degrees F. Line a 9 X 13-inch baking sheet with a high lip with aluminum foil. Cut the spaghetti squash in half and spoon out the seeds. Place the baking sheet in the hot oven, pour in 1 cup of water and place the spaghetti squash on the sheet face down. Bake for 45 minutes or until the squash is easily pierced with a fork, adding ¼ cup more water at a time as it evaporates. Remove from the oven and allow the squash to cool enough to handle. Use a fork to remove the squash from the shell, separating the strands as you go, and transfer to a medium bowl, discarding the shell.
- In a small bowl or ramekin, mix the brown sugar, orange zest, five-spice powder, kosher salt and black pepper with your fingers until well mixed. Sprinkle half of the brown sugar mixture over the squash; toss until mixed. Spoon into a 9 X 12 casserole or baking dish.
- Place the skinned salmon filets over the spaghetti squash and slather each filet with Dijon mustard. Sprinkle the filets with the remaining brown sugar mix. Bake for 15 minutes or until the fish flakes easily when tested with a fork. Garnish with fresh cilantro leaves and serve.
User Reviews
Overall Rating
4.3
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