{"id":2672,"date":"2022-12-14T09:57:06","date_gmt":"2022-12-14T08:57:06","guid":{"rendered":"https:\/\/staging.fondazionebarilla.com\/recipes-archive\/baked-xaxlip-salmon-on-pea-puree-with-steamed-tarragon-spaghetti-squash\/"},"modified":"2022-12-20T15:03:37","modified_gmt":"2022-12-20T14:03:37","slug":"baked-xaxlip-salmon-on-pea-puree-with-steamed-tarragon-spaghetti-squash","status":"publish","type":"recipes","link":"https:\/\/staging.fondazionebarilla.com\/en\/recipes-archive\/baked-xaxlip-salmon-on-pea-puree-with-steamed-tarragon-spaghetti-squash\/","title":{"rendered":"BAKED XAXLI&#8217;P SALMON ON PEA PUREE WITH STEAMED TARRAGON SPAGHETTI SQUASH"},"content":{"rendered":"\n<p>The inspiration for this salmon recipe was provided to me by my mother, a native of Xaxli&#8217;p First Nation. I remember her recounting that when she was a child, she looked forward to the arrival of the warm season because she knew that at that time the sockeye salmon would return.<br\/>Pea puree has a bright green color, a fresh taste and the ideal texture to serve as a base for a fillet or slice of fish. You can use fresh or frozen peas. According to scientists&#8217; calculations, the cultivation of pumpkins, a member of the cucurbit family, dates back to 7,000 B.C. in Mexico. Spaghetti squash is harvested in autumn or early winter. Choose one that has a hard skin.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The inspiration for this salmon recipe was provided to me by my mother, a native of Xaxli&#8217;p First Nation. I remember her recounting that when she was a child, she looked forward to the arrival of the warm season because she knew that at that time the sockeye salmon would return.Pea puree has a bright&#8230;<\/p>\n","protected":false},"featured_media":2388,"template":"","recipes_category":[57],"recipes_season":[],"recipes_courses":[65],"recipes_environmental_impact":[33],"recipes_geographic_area":[71],"recipes_kcal":[78],"class_list":["post-2672","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipes_category-recipes-from-the-world"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes\/2672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/media\/2388"}],"wp:attachment":[{"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/media?parent=2672"}],"wp:term":[{"taxonomy":"recipes_category","embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes_category?post=2672"},{"taxonomy":"recipes_season","embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes_season?post=2672"},{"taxonomy":"recipes_courses","embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes_courses?post=2672"},{"taxonomy":"recipes_environmental_impact","embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes_environmental_impact?post=2672"},{"taxonomy":"recipes_geographic_area","embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes_geographic_area?post=2672"},{"taxonomy":"recipes_kcal","embeddable":true,"href":"https:\/\/staging.fondazionebarilla.com\/en\/wp-json\/wp\/v2\/recipes_kcal?post=2672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}