MAKE IT

YELLOW CURRY
1) In a sauce pan over medium heat, sweat onions in grapeseed oil. Cook for about 3 minutes or until translucent.
2) Add carrots, garlic, ginger, coriander, turmeric, and yellow curry paste.
3) Add coconut milk and lime juice.
4) Add the mixture to a blender and puree until smooth.

SPAGHETTI SQUASH AND BRUSSELS SPROUTS
1) Pre-heat oven to 375 degrees.
2) Season the spaghetti squash with salt and pepper. Place on baking sheet face down.
3) Roast in oven for about 20 minutes. The squash should be just cooked through.
4) Allow the squash to slightly cool. Using a fork, scoop out the insides, which should look like spaghetti.
5) Add Brussel sprouts and butter to large sauté pan over high heat. Sear and continue to stir.
6) Add lemon juice and chili flakes. Continue to cook.
7) Season with salt and pepper. Set aside.

SALMON & PLATING
1) Season the salmon with salt and pepper.
2) In a sauté pan over medium high heat add the salmon. Cook for 4 minutes on each side.
3) Place a large scoop of spaghetti squash in the center of the plate.
4) Top the spaghetti squash with the seared Brussel sprouts.
5) Place the cooked salmon on top of the Brussel sprouts.
6) Dress the salmon with the yellow curry sauce. Garnish with torn mint and pepitas.