Check the Nutrition Facts here. | 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! |
Servings 1
Time 25 min
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)
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!
Time 25 min
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)
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!