Twentysomething and the City: Soy Glazed Salmon with Orange, Sage Butter Spaghetti Squash

Savory Eats

Since I was on an unsatisfying, liquid and mushy food diet for a week post-wisdom-tooth-extraction, I've been craving a hearty, gourmet meal. Last night, I made magic happen in the kitchen with Honey Soy Baked Salmon and Orange, Sage-Browned Butter Spaghetti Squash. The finished product was beyond my expectations - and here's how it's done...

Perfection on a plate.

Salmon-gredients:

Two 8 oz Salmon Filets with skin, fresh (NOT FROZEN)
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon of honey
1 teaspoon ginger root, peeled and minced
1 teaspoon garlic powder
1 tablespoon minced yellow onion

Squash-gredients:

One spaghetti squash
1/4 cup sage, chopped
1 clove of fresh garlic, smashed and chopped
One orange, zest and juiced
4 tablespoons butter (I used "Light I Can't Believe It's Not Butter, half the calories)
1 teaspoon dijon mustard

Salmon Recipe:

-Clean salmon and place in a greased pyrex dish, skin side down.

-Pour soy sauce, minced ginger, honey, brown sugar, garlic powder, and minced onion in a small bowl and mix together.

-Pour sauce over salmon and let salmon marinate for 30 minutes.

-After 30 minutes, cover the dish in aluminum foil and bake at 420 degrees for 30 minutes. DO NOT OVER BAKE (or the salmon will dry out)!

Squash Recipe:

-Steam and prepare spaghetti squash (as seen in my previous posts). Set aside.

-Zest one orange into a small bowl. Squeeze the orange juice out into the bowl as well.

-Add 1/8 cup (2 tablespoons) of chopped sage to the bowl.

-Add the dijon mustard and garlic powder.

-Add some salt and pepper (I used lemon pepper).

Set this aside.

-In a saucepan, melt 4 tablespoons of "Light I Can't Believe It's Not Butter". When it starts to bubble, add the clove of minced garlic. Stir for 1 minute.

-After the minute, add the rest of the chopped sage (1/8 cup) to the garlic butter and mix for about 2 minutes until it starts to brown and has a nutty aroma.