Salmon and Hearts of Palm Spaghetti

Michal Frischman Michal Frischman
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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!

30m 8
Easy Pescatarian Parve

Contains: Gluten, Soy, Wheat, Egg

Directions

Prepare the Spaghetti

  1. Preheat oven to 425°F (220°C).

  2. In a medium bowl, mix mayonnaise, salt, and garlic powder. Dip salmon cubes into mayonnaise mixture to coat, then into panko crumbs.

  3. Place on a Gefen Parchment-lined baking dish and bake eight–10 minutes.

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

  5. Serve salmon over spaghetti salad.

Credits

Notes:

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

Description:

Food and Prop Styling by Renee Muller

Photography by Moshe Wulliger

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2 Comments

Sarah •

Would you serve this cold on Shabbos or better fresh and hot?

S K •

what the "see note" near broccoli ?inoiningredient?

Raquel Malul Kosher.com Team •
Reply to S K

Hi- here is the note on the bottom of the instructions.
Note: Greenhouse-grown raw broccoli is my favorite, but defrosted florets can work here too.