I usually make a faux salmon tartare with the end pieces (left after slicing). With the fall upon us i thought i'd try something new: spaghetti squash topped with cold smoked coho. After baking the squash and "raking" the spaghetti, i tossed in a few knobs of butter, salmon on top, a few drops of olive oil, backyard chive and voila - a delicious meal. The squash sweetness blends perfectly with the salty salmon. The textures too complement each other.
