Spaghetti Squash and Salmon Bowl

salmon bowl, spaghetti squash, kimchi mayo, one pan dinner, rice bowl

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

One meal bowls are so popular right now. Swap up the usual rice with delicious spaghetti squash (you can even use leftovers) to make this very flavourful and fibre rich dinner.

Robyn in Kelowna was inspired to make this dish after her first day at a new job in a new city. With limited cooking equipment in her new home (like a pot to make rice), she got creative making a rice bowl with spaghetti squash and a fish caught locally by a friend.

Preparation Time: 20 minutes

Marinating Time: 20 minutes

Cook Time: 45 minutes

Serves: 4

Tips:

Don’t reuse marinades that were used on raw foods.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Spaghetti squash	1
Marinade
Ginger	1 tbsp (15 mL), about 1/2'' piece
Garlic	2 cloves
Reduced sodium soy sauce	1/4 cup (60 mL)
Vinegar	2 tbsp (30 mL)
Filet of salmon, skinned	1 lb

Mushrooms	1 cup (250 mL)
Matchstick carrots	2 cups (500 mL)
Canola oil	1 tbsp (15 mL)
Salt and pepper	1/4 tsp (1 mL) each
Kimchi Mayo
Prepared kimchi	1/2 cup (125 mL)
Light mayonnaise	1/2 cup (125 mL)

Avocado	1

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse the squash, ginger and garlic under cool running water.
Cut squash in half lengthwise and remove seeds. Place cut side down on parchment paper-lined baking sheet and roast in 425°F (220°C) oven for about 30 minutes or until tender when pierced with a knife. Set aside.
Meanwhile, make the marinade. Mince the ginger and garlic; place in shallow glass baking dish. Add the soy sauce, vinegar; mix well. Don’t rinse raw fish before using. Add salmon to marinade; turn to coat both sides. Wash hands with soap and warm water for at least 20 seconds. Cover salmon in marinade and refrigerate for 20 minutes. Use separate equipment for handling raw and cooked food.
Gently rinse the mushrooms under cool running water.; slice and place in a large bowl. Add carrots, oil, salt and pepper; spread onto one side of parchment paper-lined baking sheet. Place salmon on other side and drizzle with marinade.
Roast in oven for 15 minutes until the internal temperature of the fish reaches 70 ºC (158ºF) on a digital food thermometer.
In a blender, purée kimchi and mayonnaise together until smooth.
Gently rinse the avocado under cool running water. Cut in half, then into slices.
Using a fork, scrape out squash and divide among 4 bowls. Top each bowl with 1/4 of the salmon and vegetables. Add avocado slices and a spoonful of kimchi mayo to serve.