Get ahead: You can roast the squash noodles up to 1 day in advance; reheat them just before serving.

Martha Rose Shulman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spiralize squash: Peel squash and cut long neck away from round bulbous part. Spiralize long neck using shredder blade. Take handfuls of spiralized squash and cut into manageable lengths with scissors.

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  • Combine mirin and sake in a small saucepan; bring to a boil over high heat. Boil for 20 seconds, taking care not to boil off much liquid; reduce heat to low and stir in miso and brown sugar. Whisk over medium heat until sugar has dissolved. Remove from heat; whisk in sesame oil. Let cool. Transfer to a wide heatproof glass or ceramic baking dish.

  • Pat fish fillets dry and brush or rub both sides with marinade, then place in baking dish and turn over a few times in remaining marinade. Cover with plastic wrap and marinate for 2 to 3 hours or up to 1 day.

  • Preheat oven to 375°F. Line 2 baking sheets with parchment. Divide spiralized squash between baking sheets. Toss each batch with 1 1/2 tablespoons of the olive oil; season with salt. Roast for 10 minutes. Stir squash noodles and switch baking sheets back to front and top to bottom. Roast until noodles are tender and beginning to color, 5 to 10 minutes. Keep warm. Increase oven temperature to 400°F. Remove salmon from refrigerator and transfer to a plate. Add 3 tablespoons water to marinade left in baking dish and add leeks. Toss until thoroughly coated. Bake until tender, 15 to 20 minutes, stirring every 5 minutes. Remove from heat and keep warm.

  • Heat remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Place fish skin-side down in pan. Cook until surface browns and blackens in spots, about 3 minutes per side. If necessary, finish in oven until fish is opaque but still moist, about 5 minutes. Place a serving of squash noodles on each plate. Top with a fish fillet, garnish with leeks and serve.

Source

From Spiralize This! Copyright © 2016 by Martha Rose Shulman.

Nutrition Facts

531 calories; fat 29g; saturated fat 5g; cholesterol 81mg; fiber 3g; protein 37g; carbohydrates 24g; sodium 709mg; iron 2mg; calcium 78mg.