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Salmon and Hearts of Palm Spaghetti

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)

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