THE PRIMAL GOURMET with Paul and Nicole Gusé
Yes, it’s true. The little known zero carb Miracle Noodle is in fact, a miracle. This salmon dish combines asian inspired flavorings along with raw cucumber and Miracle Noodles, offering a fresh and filling weeknight meal. And we tested it; it’s also kid-approved.
ASIAN INSPIRED SALMON WITH CUCUMBER NOODLES
4 salmon fillets (Atlantic/Norwegian), 6 ounces each
3 tbsp teriyaki coconut aminos
3 tbsp mirin (rice wine for cooking)
3 tsp toasted sesame oil
2-3 inches of fresh ginger, thin sliced
2-3 cloves fresh garlic
olive oil and ghee
To start, it’s important to get the freshest salmon you can buy.
For the marinade, using a mortar and pestle mash the ginger and garlic until soft and natural oils are released. In a dish that just holds the salmon, or using a large zip top bag, place the fish skin side down. Pour the coconut aminos, mirin, and sesame oil over the fish, add the garlic and ginger and let sit on the counter at room temperature for 30 minutes to an hour, turning a few times to coat and allowing the marinade to works its way into the fish.
While the fish is marinating, begin your vegetable prep.
1 bag Miracle Noodle, plain flavored in any style
1 English cucumber
2 large carrots
3-4 green onions
5-7 Button mushrooms
Nori paper cut into thin strips, optional
Olive oil and ghee
Salt and pepper, to taste
Using a julienne peeler, peel the length of the English cucumber to make long strips that will become “noodles” and set aside. This can be served as is or make a light vinaigrette using rice vinegar or even the mirin with a little light oil.
With a regular vegetable peeler, peel the carrot into long ribbons and set aside. Pull out a few leaves of the watercress for final plating and set aside. Chop the rest of the watercress to add to the mushrooms in the next step.
For the mushrooms, clean and thin slice and add to a sauté pan over medium heat with a little olive oil and ghee. Season with a pinch of salt and fresh black pepper. Continue to cook until the mushrooms release their water and caramelize. Add the watercress and reduce the heat to medium low and allow to cook. Add a little more oil if needed and stir often. Add the carrot ribbons to warm and soften, but be sure not to overcook.
Thin slice on an angle the green onions and reserve some of the green and add the whites to a large nonstick skillet with olive oil and ghee over medium heat. This will add a little flavor to the cooking oil for the fish.
Temper the Miracle Noodle by bringing water to just a boil and pouring over the noodles as prepared per the instructions on the bag.
Once the onions start to get a little color, move them to the side of the pan. Add the fish skin side down into the hot skillet reserving the liquid, ginger, and garlic and cook for 4 minutes. Turn fish flesh side down and add the liquid and the reserved garlic and ginger to the pan opposite the onions and cook another 3-4 minutes to a medium or another minute or two for a more medium-well, but this fish is really best enjoyed at medium. Gently move fish to a plate to rest a few minutes before serving. After fish is done and out of pan, remove garlic and ginger and ADD miracle noodle and all vegetables, including the nori if using, to the pan and toss for a couple minutes to just warm.
We finished our dish with grated cured egg yolk and black sea salt.
For additional Paleo-friendly tips and recipes, visit The Primal Gourmet.