Shirataki Noodle Salad with Salmon & Sesame Lime Dressing
Author: Irena Macri
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 2 serves
Ingredients
250 g konjac/shirataki noodles (drained weight)
1 teaspoon coconut oil
2 x 150 g salmon fillets
generous pinch of sea salt and some white pepper
2 spring onions, finely chopped
small handful of fresh coriander leaves
5-6 radishes, thinly sliced
1 small carrot, thinly sliced
1 small cucumber,
1 thinly sliced red pepper
1 tablespoon sesame seeds
Sesame, ginger & lime dressing
1 teaspoon finely grated garlic (about 1 small garlic clove)
1 teaspoon finely grated ginger, or 1 teaspoon ginger powder
1 teaspoon tahini (sesame paste)
1 teaspoon sesame oil
1 teaspoon honey
zest of medium lime juice of 1 medium lime
1 tablespoon fish sauce
2 tablespoons olive oil
1 teaspoon Sriracha hot chilli sauce, or other chili sauce or some dried chili flakes
Generous pinch of sea salt
Instructions
Rinse and strain the konjac noodles and set aside.
Combine the dressing ingredients in a bowl and whisk with a fork. Set aside.
Heat coconut oil in a frying pan or a skillet. Wash and pat dry the salmon with the kitchen roll paper. Place in a hot pan, skin side down. Sprinkle the flesh side with white pepper and sea salt. Cook on the skin side over medium-high heat for 3 minutes, then turn over and cook for a further 2-3 minutes. Remove to a plate to rest.
Prepare the vegetables and herbs and combine them with the konjac noodles in a large salad bowl. Pour over the dressing and mix through really well. I use my hands to separate the noodles and make sure they are evenly coated. Serve in bowls topped with flaked cooked salmon and sesame seeds. I like to serve an extra lime wedge and some chilli sauce on the side.
Recipe by Happy Body Formula at https://happybodyformula.com/shirataki-noodle-salad-with-salmon-sesame-lime-dressing/