Salmon over Shirataki Noodles

Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 salmon fillets or chicken if you prefer
  • 1-2 packages (8 ounce) Shirataki Noodles
  • 6 cloves fresh garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 smallish zucchini, cut in matchsticks
  • 1 yellow summer squash, cut in matchsticks
  • 2 ounces pine nuts
  • Dash of cayenne pepper
  • Cooking oil like canola
Instructions
  1. Rinse the Shirataki Noodles in cold water, set aside.
  2. Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.
  3. Remove nuts from pan and turn the heat to low.
  4. Place garlic and ginger along with 2 tablespoons of oil and let sweat 10 minutes.
  5. Cut up Shirataki Noodles in several places to more of a manageable length.
  6. Preheat broiler.
  7. Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.
  8. Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes.
  9. Add pine nuts back in and most of your Shirataki Noodles. Reserve a small handful of the Shirataki Noodles for the salad.
  10. Toss everything together, if it starts to stick, add more oil.
  11. Salt and pepper to taste and it’s done.
  12. I put the Shirataki Noodles in the center of the plate and top it with a salmon fillet.
  13. If you like raw green onion, that’s nice to have sprinkled on top.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Shirataki Noodle Salad with Creamy Italian Dressing
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 8 ounces creamy Italian dressing
  • 1 tablespoon lemon juice
  • 4 tablespoons water
  • ½ teaspoon oregano flakes
  • ½ teaspoon basil flakes
  • 1 pound Shirataki Noodles
  • 2 cups chopped fresh vegetables*
  • 1 cup tuna, chicken or seafood cooked or canned
  • Lettuce for salad plates
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. *Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
  3. To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
  4. Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
  5. Add a little more dressing.
  6. Serve on lettuce-lined plates.