When you go into your kitchen, do you follow a recipe? do you try to vary your menus? Since my meals are often the result of my envy, it is very seldom that i will eat the same thing twice. Well today I needed to cook a piece of salmon, and I chose to accompany it with some spaghetti squash.
There are things that I will try with open mind and others with much hesitation. Spaghetti squash was one of them. Because so many of you were telling me how wonderful spaghetti squash was, tonite I gave it a try. I will say that it tasted pretty good 😉
I decided to season the salmon with “autumn spices” as I was in mood for fall aromas so I used muscovado brown sugar to coat my salmon. This brown sugar from the Mauritian Island gives a nice gingerbread flavor to anything you cook;-)
Ingredients for the salmon:
- 1 salmon filet of about 1 lb.
- 1/2 cup of toasted almonds slices
- 1 tbsp of maple syrup
- 1 tsp of muscovado brown sugar
- a dash of cayenne pepper
- a dash of salt, and pepper
Ingredients for the spaghetti squash:
- 1 small spaghetti squash
- 2 tbsp of maple
- 1 tbsp of butter
Turn the oven to 400. Place the salmon on a silpat that you would have previously placed on a perforated sheet. Place the salmon on the silpat and set aside. In a small bowl, add all the ingredients and mix well. Coat the salmon with this mixture and cook for 5-7 minutes.
While the salmon is cooking. Prepare the spaghetti squash. With a sharp knife, cut the squash in half.
Place both halves into the large round mold. Cover the round mold with the octogonal silpat and cook for 10-12 minutes.
With a spoon, scoop the “spaghetti” out and place them into a bowl. Add 1 tbsp of butter, 2 tbsp of maple, a dash of salt and pepper and stir.
To serve scoop a few tablespoons of the spaghetti squash onto individual plates and place the salmon over the spaghetti. Et voila!
Bon Appetit and Happy Cooking!!!
Cecile's Cuisine 