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Spaghetti Squash with Blackened Salmon

Blackened Salmon, Spaghetti Squash and Kale

Course Gluten Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author Chef Matt

Ingredients

  • 1 pound of salmon skin on cut into nice fillets
  • 1 Tablespoon of chili powder
  • 1 teaspoon of paprika
  • 1 teaspoon of dry dill
  • 1 teaspoon of coconut palm sugar
  • 1 Tablespoon of olive oil
  • salt and pepper to taste
  • 1 spaghetti squash cooked and all of the flesh scraped out
  • 3 cups of chopped kale
  • 1 teaspoon of hot sauce
  • 1 teaspoon of butter
  • 1/2 teaspoon of high quality honey
  • 1 clove of finely chopped garlic.

Instructions

  1. For the spaghetti squash, use a sharp knife to cut in half lengthwise.  Remove all of the seeds and season with salt, pepper, and olive oil.  Put the squash flesh size down on a baking sheet and into a 400 degree F oven for 25-30 minutes.  The flesh should easily scrape out of the peel.  Set aside.

  2. Mix together all of the dry ingredients and coat one side of the salmon fillet.  Use a bit of olive oil to rub into the flesh better.  Make sure to season with salt and pepper

  3. You can use your BBQ or your broiler to cook the fish.  Make sure that the BBQ is sprayed well with baking spray and that the BBQ is not too hot.  Cook seasoned side down for two minutes, flip 45 degrees and cook for another two minutes.  Flip over and cook for another 3-4 minutes or until medium moist.  The flesh should have a bit of spring left in it, but not too firm.

    For the broiler - Set the blackened salmon on a baking tray flesh side up and broil for 4-6 minutes, again looking for that medium moist feel.

  4. Lightly melt the butter with the garlic in a pan and then add the chopped kale, and spaghetti squash. Heat through and season with the hot sauce and a drizzle of honey.  Make sure to check seasoning with salt and pepper.