SERVES 4

PREP TIME : 5 minutes

COOK TIME : 20 minutes

It’s no secret that I’m obsessed with adding various spiral-sliced veggie noodles to my keto dishes. And then there’s riced cauliflower, a tried-and-true replacement for rice in just about any dish. While your carb replacements on keto can start and end with these two strategies, there is another option, and that’s konjac. Konjac is a gluten-free herb from Asia with a stem that is rich in dietary fiber.

You may have heard of products like NuPasta, Miracle Noodles, and Miracle Rice, which transform this fiber into an awesome replacement for rice and noodles. These products are great, not only for the keto diet, but also for those looking to boost their dietary fiber intake while keeping noodles and rice in their life. If you’re feeling a bit adventurous, you can use these products to replace spiral-sliced veggies or riced cauliflower in any keto recipe. I order them from Thrive Market, but you can also find them in health food stores and on Amazon.

I’ve used konjac noodles in this recipe, but they can be replaced with spiral-sliced vegetable noodles—my favorites are zucchini, daikon, and broccoli stalks—or cooked spaghetti squash. (Note: I like vegetable noodles raw, for the crunch, but you can lightly cook them if you prefer.) Or you could look for kelp noodles; I don’t particularly enjoy them, but a lot of people love them, and they’re a bit higher in nutrients than konjac noodles.

1/4 cup plus 2 tablespoons (75 ml) avocado oil, divided

¼ cup (60 ml) coconut aminos

2 tablespoons plus 2 teaspoons tomato paste

2 tablespoons apple cider vinegar

1 (2-in/5-cm) piece fresh ginger root, grated

4 cloves garlic, minced

½ teaspoon finely ground sea salt

1 pound (455 g) salmon fillets, cut into 4 equal portions

2 (7-oz/198-g) 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

  1. Heat 2 tablespoons of the oil in a large frying pan over medium heat.
  2. While the oil is heating, make the sauce: In a small bowl, whisk together the remaining ¼ 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. Drizzle any remaining sauce directly into the pan. Cover and cook on low for 15 minutes, until seared and lightly cooked through.
  4. Once the salmon is done, pile the salmon up on one side of the pan, leaving enough space for the noodles. Add the noodles and green onions to the pan and toss to coat in the remaining sauce. Then place the cooked salmon on top of the noodles. Cook for another 3 to 5 minutes, just long enough to heat the noodles.
  5. Sprinkle the cilantro and sesame seeds over the top of the salmon. Divide the noodles and salmon among 4 dinner plates, drizzling each portion with the leftover pan sauce, and enjoy.

Per serving, made with konjac noodles:

calories: 333 | calories from fat: 202 | total fat: 22.4 g | saturated fat: 2.5 g | cholesterol: 45 mg

sodium: 287 mg | carbs: 8.2 g | dietary fiber: 3.6 g | net carbs: 4.6 g | sugars: 0.9 g | protein: 24.7 g

FAT : 61%
CARBS : 10%
PROTEIN : 30%