Ingredients
One 3 1/2-pound spaghetti squash
2 tbsp. vegetable oil
2 tbsp. fresh lime juice
2 tbsp. fresh orange juice
2 small garlic cloves
1 small red chile
1/2 tsp. finely grated orange zest
1/4 tsp. finely grated lime zest
Salt and freshly ground pepper
1 1/2 lb. skinless center-cut salmon fillet
2 large kirby cucumbers
2 tbsp. shredded mint
Preparation
Step 1Preheat the oven to 500°F. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.Step 2Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.Step 3Carefully 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.Step 4Spread 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.Step 5In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.
With a citrus vinaigrette-dressed squash and cucumber salad piled atop coral-fleshed salmon slices, this dish is as brilliantly flavored as it is hued.
