Additional limes and hot sauce, for serving

1 Lay the salmon fillets on a rimmed baking sheet in a single layer.

Sprinkle about 1/8 teaspoon salt on each fillet.

2 In a small bowl, combine the zest from one and one half of the limes and the juice from all three.

Stir in the garlic, hot sauce, and honey.

Pour the mixture over the salmon, covering all of them.

Let the salmon rest for 10 to 15 minutes.

3 Cut the squash with a spiral cutter to make “noodles. ” If you don’t have a spiral cutter, slice the squash lengthwise into planks and then into long 1/4-inch (5 mm) “noodles. ” Put the squash into a 6-quart (5. 7 liter) slow cooker and sprinkle them with a few pinches of salt.

4 Lay the salmon on top of the noodles. Try to lay them in a single layer, if you can, but if they don’t fit, just overlap them slightly.

5 Put 1 teaspoon (5 ml) ghee on top of each salmon fillet.

6 Cover and cook on low for about 2 hours, or until all of the fillets are just barely cooked through.

7 Transfer the fillets and squash to a serving platter.

Serve with lime wedges and hot sauce.