Flying by the seat of your pants… where does that saying come from and who in the heck discovered magical flying pants? No I’m not delirious… just weird. Although I did kill a few brain cells on the weekend at a birthday party… ooops! Anyhoo, this recipe is not very specific in terms of measurements or time as I kind of winged it a bit. It’s what happens when you have two kids and you haven’t prepped a meal plan (lesson learnt).
This is a delicious and simple meal with salmon fillets and spaghetti squash ‘noodles’ and I created an asian flavour with coconut aminos, ginger and garlic. Now the quantities will all depend on how many fillets you have etc. But I cooked 4 medium sized fillets with skin on. If you have skin off, just omit the step where you cook the salmon skin. Easy.
- Salmon fillets skin on (optional for skin)
- Spaghetti Squash – cut in half, pulp and seeds removed
- Coconut aminos
- Coconut oil
- Garlic clove minced
- Knob of ginger minced
- Sesame oil
- salt and pepper to season
- Crispy Fried shallots
- Shredded Nori sheet
Flying by the Seat of Your Pants
Preheat your oven to 190-200 degrees celsius.
Firstly, cut your spaghetti squash in half and remove the pulp and seeds. Line a baking tray with aluminum foil or baking paper and place the s.squash halves face up (for now). Drizzle a little sesame oil over the flesh and season with salt and pepper. Turn the halves over and put in the oven to roast for 35-40 minutes. You want an firm noodle so don’t over cook the squash.
When the squash is finished use a fork to agitate the flesh and create the ‘noodles’. Place in a bowl.
Heat a fry pan with some coconut oil in it, to a medium-high heat.
Place the salmon fillets in skin down and cook for a few minutes.
Drizzle the side facing up with some coconut aminos (about 1 tbsp per fillet)
When the skin begins to smoke and darken turn over and cook the salmon fillet to your liking. Some people like well done, some people like medium rare…
You may need to lower the heat a tad so the coconut aminos does not burn.
Once you have done that with all of your fillets you can use the same pan with coconut oil in it and coconut aminos to quickly fry the minced ginger and garlic. Do not burn it! Just cook it until it is fragrant.
Add the garlic and ginger to the glassy ‘noodles’ and toss. You can drizzle with some coconut oil or sesame oil and season to taste.
Plate up and add the fancy bit of shredded nori and crispy fried shallots.
Side note: You can remove the crispy salmon skin and serve on the side or leave it on the salmon, fly my friends by the seat of your pants!