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 here in the UK, Eat Water has got them spot on.) 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!
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Carbs 7.7g | Fat 60g | Protein 30g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Salmon Poached in Coconut Milk (Keto)
- 400 g (14.1 oz) konjac pasta, fettuccine shape
- 1 TB desiccated coconut
- 2 salmon fillets
- 2 tsp coconut oil
- 1 tin full-fat coconut milk, shaken well
- 1 lemongrass stalk, halved and smashed with a pestle
- 1 red chili, halved lengthways
- 1 thumb-size piece fresh ginger, peeled and thinly sliced
- 2 tsp sliced red chili, to garnish
- handful fresh coriander, plus extra to garnish
- generous squeeze lime juice
- 2 tsp fish sauce
- 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.
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Nutritional Information per serving
Calories 688Kcal / 2879kJ
See all the Seafood recipes on Fats of Life:
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