I just love konjac / shirataki noodles and clean out the shelves at Holland & Barret when they have a penny sale! I have tried many brands, but UK company Eat Water has got them spot on (this post is not sponsored, none of the posts on M&L are). In this recipe, I poached salmon in coconut milk which was infused with lemongrass, chili and ginger, then served it over warm ‘fettuccine‘ and added toasted desiccated coconut for additional texture and flavour. Its a lovely, light dish which happens to be very filling – all this at only 7.7g carbs per serving: perfect!
1thumb-size piecefresh gingerpeeled and thinly sliced
2tspsliced red chilito garnish
handful fresh corianderplus extra to garnish
generous squeeze lime juice
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Remove the konjac noodles from the packaging and rinse very well under cold, running water in a fine sieve. Do not be alarmed by the strange smell – just keep rinsing. And when you think you have rinsed it enough - rinse some more! Place the noodles into a pan of simmering water over low heat while you finish the rest of the dish.
Heat a deep-sided, non-stick pan and toast the desiccated coconut until golden - this only takes a few seconds and requires constant stirring with a silicon spatula. Remove the toasted coconut from the pan and set aside to use as a garnish.
Remove the salmon fillets from their packaging and pat dry with kitchen paper. Season both sides of the salmon fillets with salt.
Using the same pan you used for toasting the desiccated coconut, melt the coconut oil over high heat and fry the salmon skin-side down only for about a minute. Remove the fillets from the pan once the skin is golden and crispy. Set the salmon aside on a side plate, skin-side up while you prepare the coconut milk.
Ensuring your elements are all prepped (use a heavy pestle to bash the lemongrass halves to release more flavour), continue with the recipe:
Wipe the same pan clean with kitchen paper, and tip in the coconut milk. (It helps to give the tin a good shake before opening.) Add the halved chili, bashed lemongrass, sliced ginger and handful coriander. Squeeze in the juice from half a large lime and simmer the milk over moderate heat for 6-8 minutes. Use a silicon spatula to scrape and stir the mixture as it reduces.
Add the salmon fillets to the simmering milk - without allowing the skin to get wet and leave to poach for approximately 9-10 minutes.
Using tongs, carefully remove the salmon fillets and set aside to keep warm.
Strain the creamy, reduced milk mixture, discarding the lemongrass etc.
Stir in the fish sauce and taste the fragrant coconut milk. If it requires a little more saltiness, add a dash more fish sauce.
Drain the warm noodles well and divide between two bowls. Pour the warm coconut sauce over the noodles. Scatter over the toasted coconut.
Top each bowl with the cook salmon and garnish with a little sliced chili and freshly chopped coriander. Another squeeze of lime may be necessary if you feel it needs more acidity.
The full macro-breakdown (and allergens) can be found further down the page.
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Macro Details per serving
Nutritional Information per serving
Calories 688Kcal / 2879kJ
Fat 60g of which saturates 41g Carbohydrates 7.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.1g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 7.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.