This recipe has a Shirataki twist! Instead of pasta we use Shirataki noodles, which have a very low carb and low calories count. Which is great if you want to lose weight and want to be fit for this summer! Shirataki noodles don't have a real taste of their own. However, they easily absorb the seasoning you give them and are easily al dente!
Check the Nutrition Facts here.
Ingredients:
1 pc Salmon (fresh or frozen, both are equally healthy!)
1 ½ cup Spinach (ideally the wild Italian spinach, its super tasty!)
100 gr. Shirataki noodles
2 tbsp. Honey
2 tbsp. Grated ginger
Ground black pepper
2 tbsp. Tamari Soy Sauce (Gluten free & low sodium)
2 tbsp. Coconut oil
Sriracha hot sauce (optional)
1 pc Salmon (fresh or frozen, both are equally healthy!)
1 ½ cup Spinach (ideally the wild Italian spinach, its super tasty!)
100 gr. Shirataki noodles
2 tbsp. Honey
2 tbsp. Grated ginger
Ground black pepper
2 tbsp. Tamari Soy Sauce (Gluten free & low sodium)
2 tbsp. Coconut oil
Sriracha hot sauce (optional)
Instructions:
Mix the honey, the ginger, soy sauce and the black pepper to taste in a bowl and add the salmon. Make sure the salmon is covered in the sauce and let it soak for 30 min.
Heat a non-stick pan with olive oil or coconut oil, and sauté salmon (without the sauce) for two minutes on one side.
Turn the salmon over and sauté for 2 min until golden brown, and covered it on low temperature to ensure its cooked through and pink on the inside for 5 min (a bit longer of thick).
In the meantime heat up a wok pan and add olive oil. Rinse the Shirataki noodles.
Sauté spinach for 3 min and add Shirataki noodles and the sauce used to season the salmon and let it cook for 3 min. Serve the noodles and spinach on a plate and the salmon on top. For presentation (and spicy taste) add drops of Sriracha hot sauce around the plate.
Enjoy!
Mix the honey, the ginger, soy sauce and the black pepper to taste in a bowl and add the salmon. Make sure the salmon is covered in the sauce and let it soak for 30 min.
Heat a non-stick pan with olive oil or coconut oil, and sauté salmon (without the sauce) for two minutes on one side.
Turn the salmon over and sauté for 2 min until golden brown, and covered it on low temperature to ensure its cooked through and pink on the inside for 5 min (a bit longer of thick).
In the meantime heat up a wok pan and add olive oil. Rinse the Shirataki noodles.
Sauté spinach for 3 min and add Shirataki noodles and the sauce used to season the salmon and let it cook for 3 min. Serve the noodles and spinach on a plate and the salmon on top. For presentation (and spicy taste) add drops of Sriracha hot sauce around the plate.
Enjoy!