Dotnom

Noodles & Glazed Salmon

Ingredients

• 1/4 cup plus 2 tablespoons avocado oil, divided
• 1/4 cup coconut aminos
• 2 tablespoons plus 2 teaspoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 (2-in) piece fresh ginger root, grated
• 4 cloves garlic, minced
• 1/2 teaspoon finely ground sea salt
• 1 pound salmon fillets, cut into 4 equal portions
• 2 (7-oz) packages konjac noodles or equivalent amount of other low-carb noodles of choice
• 2 green onions, sliced
• Handful of fresh cilantro leaves, roughly chopped
• 1 teaspoon sesame seeds

Directions

1. Heat 2 tablespoons of the oil in a frying pan over medium heat.
2. In a bowl, whisk together the remaining 1/4 cup of oil, the coconut aminos, tomato paste, vinegar, ginger, garlic, and salt.
3. Place the salmon in the hot pan, reduce the heat to low, and slather with the sauce.
4. Drizzle any remaining sauce directly into the pan.
5. Cover and cook on low for 15 minutes.
6. Once the salmon is done, pile the salmon up on one side of the pan, leaving enough space for the noodles.
7. Add the noodles and green onions to the pan and toss to coat in the remaining sauce.
8. Place the cooked salmon on top of the noodles.
9. Cook for another 3 to 5 minutes, just long enough to heat the noodles.
10. Sprinkle the cilantro and sesame seeds over the top of the salmon.
11. Divide the noodles and salmon among 4 plates, drizzling each portion with the leftover pan sauce.

Attribution