Salmon To Watch Over Me

Hello all...it's been a while, I know, but it's been an eventful and very busy week this week, and yes, my blog fell by the wayside...I really do enjoy writing it and I do have faithful readers, thanks guys, so I'll try to do better...


Tonight's recipe, which we had for dinner, is...

Salmon To Watch Over Me
Salmon with spaghetti squash and mango salsa

Serves 2

Salmon...
1 spaghetti squash
handful baby spinach leaves
1 salmon steak
Minced garlic, 2 cloves
lemon juice
salt and pepper
1 tsp butter per person

Prick the spaghetti squash all over with a knife and place it in a shallow baking dish containing an inch of water. Bake for 1 hour at 375 degrees and then let rest until cool enough to handle. This can be done the day before.  You can also microwave it for 14 minutes but it's not as nice...

While that's going, make your  mango salsa, see below.

For the salmon,  get a pan good and hot and put about 1 tbsp of olive oil and the minced garlic in.  When the garlic starts to brown, lay the salmon over the garlic and squeeze lemon juice over it, with salt and pepper.  When you can see the edges start to brown on the salmon, turn the fish over and squeeze more lemon juice over it, and add salt and pepper on the top side.  Turn the heat down to between medium and low.

Cut the squash in half and take out the seeds and stringy inner fibres.  Using a dinner fork, dig out the insides of the squash, it will separate into strands.  Lay these strands around the salmon in the pan, and put the baby spinach leaves on top.  Cover and let cook on the lower heat until the spinach wilts and the fish is done.

Serve half of the salmon steak onto each plate and lay the squash and spinach leaves alongside.  Top the salmon with the mango salsa, below, and top the squash with salt and pepper, and a tsp of butter.

Enjoy! It's awesome, awesome, awesome...

Mango Salsa

2 mangoes, diced into 1/2" cubes
2 green onions, diced
2 tbsp of red onion, finely chopped
1 thai chili, chopped fine
juice of 2 limes
1/4c coarsely chopped cilantro
salt and pepper to taste

Mix all and let it sit for at least 20 mins before serving. It's nice if it's good and cold...

And that's it...it's very pretty, it's Clean, it's good for you...in case you're wondering about the salt, I typically have rock bottom blood pressure so yes, I do eat a reasonable amount of salt to keep it up in normal ranges.  If you're on a low sodium diet then just lay off the salt a bit...

Enjoy....