Flavor town, here we come. Upgrade your salmon with this "The Nut Job" sauce. Here we go...
CREAMY SALMON SPAGHETTI SQUASH RECIPE
1 small spaghetti squash
Wild salmon fillets, raw
1/2 cup Nutista "The Nut Job"
1/4 cup Olive Oil
1 tbsp Sesame Oil
2 tbsp Rice Vinegar
1 tbsp Soy Sauce
1 Lime for juicing
1.5 tbsp Sriracha
Set oven to 400F. Slice the squash down the middle. Carve out the insides using a spoon. Place the squash on a baking tray lined with parchment paper, then spray the inside of the squash with olive oil. Add a pinch of sea salt & pepper. Flip the squash face down on the baking tray, then bake for about 40 minutes, or until soft. After baking, turn the squash over so the inside can breathe and to avoid the spaghetti getting soggy while it cools.
Whisk together Nutista "The Nut Job," olive oil, sesame oil, rice vinegar, soy sauce, lime juice, and sriracha. Set aside.
Set a nonstick skillet on medium-high heat and coat with avocado oil. Once the skillet is hot, place the salmon skin-side up (face down) on the skillet. Sear for 2 to 3 minutes, then flip the salmon over on the skin side and cook for the remaining time, about 8 to 12 minutes, or until your desired readiness.
Flake the squash onto a plate, add cooked salmon, and drizzle with sauce. Enjoy!