Food And Prop Styling By Renee Muller Photography By Moshe Wulliger

Salmon and Hearts of Palm Spaghetti

This newish product is a great way to get that pasta mouth feel without the pasta calories. It doesn’t taste like spaghetti, but it has delicious flavor, and it’s guilt-free!

SERVES 8

• 3 Tbsp mayonnaise
• 1 tsp salt
• 1½ tsp garlic powder
• 1 cup panko crumbs
• 12 oz (340 g) salmon, cubed
• ¼ cup soy sauce
• 2 cloves garlic, crushed
• 2 Tbsp honey
• 2 cups broccoli florets (see note)
• 2 14-oz (200-g) cans Gefen Hearts of Palm Spaghetti, drained
• 1 bunch scallions

Preheat oven to 425°F (220°C). In a medium bowl, mix mayonnaise, salt, and garlic powder. Dip salmon cubes into mayonnaise mixture to coat, then into panko crumbs.

Place on a parchment-lined baking dish and bake 8–10 minutes.

In a large, nonreactive bowl, combine soy sauce, garlic, and honey. Toss with raw broccoli, and allow to sit for 5 minutes. Add hearts of palm spaghetti and scallions, and toss.

Serve salmon over spaghetti salad.

Note: Greenhouse-grown raw broccoli is my favorite, but defrosted florets can work here too.

(Originally featured in FamilyTable, Issue 655)