From the April/May 2018 issue
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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