From the April/May 2018 issue
Serves 4


For the salmon:

  • 1 medium (3-pound) spaghetti squash, cooked and shredded (see note)
  • 1-1/2 pounds wild salmon filets
  • Sea salt and black pepper, to taste
  • 1/4 cup honey
  • 1/4 cup coconut aminos
  • 3 TBSP fresh lime juice
  • 3 garlic cloves, minced or finely grated
  • 1 TBSP Dijon mustard

For the salsa:

  • 2 medium ripe mangos, peeled, seeded, and diced

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