Smoked Salmon Macaroni Shirataki Salad

Smoked Salmon Macaroni Shirataki Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Olive oil
  • 1 to 2 tablespoons mayonnaise
  • 4 ounce smoked salmon, shredded
  • ½ cup finely chopped orange or yellow bell pepper
  • ½ cup finely chopped celery
  • ¼ cup chopped green onions
  • 1 teaspoon salt
  • Freshly ground pepper
  • Pinch of dried dill
  • 1 tablespoon lemon juice
Instructions
  1. Drain and rinse Macaroni Shirataki very well. Place on paper towels to dry.
  2. Stir together all of the ingredients, adjusting the amounts of mayonnaise, lemon juice, salt, and pepper to taste.
  3. Serve chilled or at room temperature.
Notes
I usually double this recipe, but it is easily halved also.

 

Salmon Macaroni Shirataki Salad

 

Salmon Macaroni Shirataki Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Salt
  • 2 (7-ounce) cans salmon
  • ½ cup mayonnaise (plus more to taste or for added smoothness)
  • 1 teaspoon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ⅓ cup chopped red onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
  • 2 stalks celery, chopped
  • Tabasco to taste
  • Freshly ground black pepper
Instructions
  1. Drain and rinse Shirataki Noodles very well under hot water to heat thru. Place on paper towels to dry.
  2. In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.
  3. Mix in the Macaroni Shirataki while it is still warm.
  4. Add Tabasco and freshly ground pepper to taste.
  5. As the Macaroni Shirataki absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry.
  6. Adjust seasonings.
  7. Chill before serving.
Notes
I double and sometimes triple this recipe. All depends on how many of my family is showing up for dinner.

Fettuccine Shirataki with Chicken and Asparagus

Fettuccine Shirataki with Chicken and Asparagus
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1½ inches by ½ inch
  • 1 pound asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1½ inch pieces
  • 2 tablespoons butter
  • 1 package Fettuccine Shirataki
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped shallots
  • ½ cup dry sherry
  • ¾ cup to 1 cup of heavy cream
  • ⅛ teaspoon nutmeg
  • ¼ pound goat cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh tarragon
  • 1 cup grated Parmesan cheese
Instructions
  1. Blanch asparagus pieces in boiling water for 2 minutes, remove with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  3. Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste.
  4. Do not stir, cook until lightly browned on one side. Add shallots and asparagus, cook for a minute longer. Add sherry and let boil down by half.
  5. Add cream, nutmeg, goat cheese, and most of the Parmesan cheese (reserve some for serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream. Add the lemon juice (more or less to taste) and tarragon. Sprinkle on more black pepper to taste.
  6. Place Fettuccine Shirataki in a serving bowl. Stir in the chicken asparagus cream sauce. Serve with reserved grated Parmesan.