This dish is full of flavour, easy to execute and the base can be switched out easily for non-keto fam.
INGREDIENTS
(Makes two servings)
2 Wild Salmon fillets
1/4 Cup Julienned carrots
1 handful of Baby spinach (or baby kale)
1 Bunch of cilantro (about 1/4 cup chopped)
1 Lemon
2 Zucchini, spiralled
1/2 Tbs Minced lemongrass
2 tsp Fish sauce
1 tsp Sesame oil
1/2 Tbl White Sesame seeds
1/2 Tbl Black Sesame seeds
2 Cloves of Garlic, minced
1 tsp Ground Ginger
S&P to taste
1 tsp Apple Cider Vin
1 Tbl Coconut Aminos or any Leto friendly “Soy Sauce” alternative
2 Tbl Avocado oil
INSTRUCTIONS
FOR THE SAUCE
Juice the lemon. Finely chop the cilantro leaves & stems. In a medium bowl, combine the lemongrass, ACV, Coconut Aminos, as much fish sauce as you’d like (we used 1.5 tsp) 1/2 the cilantro, 1 tbsp lemon juice, Avocado oil and Sesame oil; season with S&P to taste.
FOR THE SALMON
In a skillet, heat a drizzle of oil on medium-high. Pat the salmon fillets dry & season with 1/2 the ground ginger, 1/2 the minced garlic, 1/2 the black & White sesame seeds and season with S&P. Add the salmon to the pan and cook, 2 to 3 minutes per side, until browned and cooked as desired. Transfer to a plate and reserve the pan.
FOR THE BASE
Ensure the Zoodles are well strained, we lay them out on paper towel and salt them, to absorb moisture.
In the reserved pan, heat a drizzle of oil on medium-high. Add the carrots, and baby spinach; season with the remaining ground ginger, B&W sesame seeds & Garlic. Sauté, stirring frequently, 1 to 2 minutes, until the spinach has wilted. Add the zoodles and sauce (made earlier); stir to combine and season with S&P to taste.
Plate Base, Salmon on top and sprinkle with remaining cilantro. Enjoy!!!
