Roasted Salmon With Spaghetti-Squash - cooking recipe

Ingredients

1 (3 1/2 lb) spaghetti squash, halved lengthwise
2 tablespoons vegetable oil, plus more for brushing
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 small garlic cloves, minced
1 small red chili pepper, minced
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lime zest
salt & freshly ground black pepper
1 1/2 lbs skinless center-cut salmon fillets, cut crosswise into thin slices
2 large kirby cucumbers (halved lengthwise, seeded and cut into thin half moons)
2 tablespoons shredded mint

Preparation

Preheat the oven to 500\u00b0F 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.