The grilled Atlantic salmon on a salad of spaghetti squash and baby spinach with a citrus vinaigrette at Canoe is light and delicious. I would love to have the recipe. Thank you. — Kate Moore, Atlanta
Canoe’s executive chef Matthew Basford sent the recipe for this spaghetti squash salad and its citrus vinaigrette, a tangy complement to the entree of grilled salmon. Basford purchases a canola/olive oil blend for use in the restaurant, preferring a 20/80 mix. You can look for blended oils at your favorite market or make your own using those proportions.
To accent the citrus flavor, he uses Agrumato Tangerine Extra Virgin Olive Oil, in which the olives are crushed with tangerines. You can purchase it online.
Canoe’s Grilled Atlantic Salmon with Spaghetti Squash Salad
1 (2 1/2 pound) spaghetti squash
4 tablespoons unsalted butter
Salt and pepper
1/2 cup water
4 medium carrots, peeled and cut into julienne sticks
1 cup Spaghetti Squash Salad Vinaigrette (see recipe), divided
1 small shallot, cut into small dice
6 (6-ounce) salmon fillets
1 tablespoon olive/canola oil blend
1/2 pound baby spinach
2 tablespoons toasted pecan pieces
Preheat oven to 350 degrees.
Cut squash in half lengthwise and scoop out seeds. Arrange halves cut side up in a baking dish and divide butter between halves. Sprinkle with salt and pepper and put water in baking dish around squash. Cover with foil and bake 20 to 25 minutes or until squash shreds easily with a fork.
Once squash is done, cool until you can handle comfortably. Scrape out the squash shreds and put in a large mixing bowl. Add carrots, 2/3 cup vinaigrette and shallot and toss. Season to taste. Allow salad to rest at least 10 minutes before serving.
When ready to serve, heat a cast iron skillet over high heat or prepare your grill. Lightly brush salmon with olive/canola oil blend. Season both sides of fillets with salt and pepper. When cooking surface is almost smoking hot, turn the heat to medium low and gently place the salmon in skillet or on grill. Cook for 3 to 4 minutes or until it forms a slight crust. Gently turn fillets and cook for another 3 to 4 minutes for medium-cooked salmon. Adjust cooking time according to your preference.
Toss spinach with just enough of the remaining vinaigrette to coat the leaves. Divide evenly between six serving plates. Top spinach with spaghetti squash salad and place salmon fillets on top of salad. Garnish with toasted pecans and drizzle with remaining vinaigrette. Serves: 6
Per serving: 577 calories (percent of calories from fat, 56), 39 grams protein, 28 grams carbohydrates, 3 grams fiber, 37 grams fat (9 grams saturated), 109 milligrams cholesterol, 195 milligrams sodium.
Canoe’s Spaghetti Squash Salad Vinaigrette
Juice of 3 oranges
Juice of 3 lemons
Juice of 2 limes
2 tablespoons honey, or as needed
1/4 cup extra virgin olive oil
1/4 cup tangerine-infused olive oil
1/2 small shallot, finely diced
Salt and pepper
Strain the orange, lemon and lime juice into a medium bowl. Whisk in honey. Slowly whisk in olive oil and tangerine-infused olive oil. Whisk in shallot and season to taste. Depending on the acidity of the citrus and the time of the year, you may want to add more or less honey. Makes: 1 1/4 cups
Per 1-tablespoon serving: 58 calories (percent of calories from fat, 81), trace protein, 3 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), no cholesterol, trace sodium.
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