Keto Ginger Scallion Salmon and Tofu Shirataki Noodles

Wild-caught salmon is seasoned with plenty of sea salt and then seared to crispy perfection. Shirataki noodles are stir-fried and then tossed with soy sauce and sesame seed oil. You will love the flaky, fatty fish paired with the stir-fried noodles. The final dish is topped with an easy-to-make ginger scallion oil that is savory and salty.

What are shirataki noodles?

Shirataki noodles are made from a blend of tofu and konjac flour which is a plant native to eastern Asia. These noodles are about 97% water and 3% fiber making the caloric content very low. The noodles themselves do not carry many nutrients but can be an excellent carrier for healthy fats like avocado oil or butter. The fiber and water content of the noodles does help keep you full and helps to keep blood glucose levels stable as they have little to no carbohydrates.

What kind of salmon should I use?

Stick to wild-caught salmon as the meat is higher in Omega-6 fatty acids because the animal eats a natural diet. Farm-raised salmon tend to be fed additives to color their flesh and be higher in contaminants in general. Farm-raised salmon is also higher in Omega-3 and lower in saturated fats. Healthy saturated fats are essential for any successful low carb or Keto diet!

How is the ginger scallion oil made?

Avocado oil is heated until very hot in a small saucepan. The ginger is added and swirled around briefly and then chopped scallions are added. You should remove the saucepan from the heat immediately, and then sea salt is added to taste. A small amount of rice vinegar is added for a pop of flavor.

Serving suggestions

Fatty salmon tastes so good paired with cool, crispy cucumber! Try this dish paired with this Keto Avocado Cucumber Salad:

https://www.carbmanager.com/recipe-detail/ug:2a7aefbb-b06b-ecf5-ee7f-7f281bd1047f/avocado-cucumber-salad

Net Carbs

5.1 g
Fiber

1 g
Total Carbs

6.2 g
Protein

27.1 g
Fats

37.9 g

465 cals

Quantity

Serving Size

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Tofu Shirataki

16 oz
Salmon

1 lb
Salt, sea salt

1 tsp
Avocado oil

1.5 tbsp
Ginger

1 tbsp, sliced
Scallions or spring onions, tops and bulb, raw

6 large
Avocado oil

4 tbsp
Salt, sea salt

0.25 tsp
Natural Rice Vinegar

1 tsp
Avocado oil

1 tbsp
Tamari sauce

1 tbsp
Sesame oil

1 tsp

Step 1

Pat the salmon dry on both sides using paper towels. Season the fish with 1 tsp sea salt on both sides and set aside.
Step 2

Drain the shirataki noodles well. Place them in a microwave-safe bowl and microwave them for three minutes. Drain them again. Place the noodles back in the bowl and microwave for another two minutes. Drain them again. Now they are ready to be stir-fried. Set them aside.
Step 3

To make the ginger scallion oil, heat a small saucepan over medium-high heat. Add in 4 tbsp avocado oil and heat until shimmering. Add in minced ginger and swirl the pan briefly until fragrant.
Step 4

Immediately add in the chopped scallions and turn off the heat. Stir the scallions into the hot oil. Add in ¼ tsp of sea salt then the rice vinegar—taste adding more sea salt as desired.
Step 5

Preheat a large nonstick skillet over medium-high heat until hot. Add in 1 ½ tbsp avocado oil and swirl to coat. Add in the fish skin side down. Turn the heat down slightly and cook the skin until it is browned and crispy about 1-2 minutes.
Step 6

Flip the fish and cook on the other side for 1-2 minutes or until cooked through. If the fish is on the thicker side. Toss the pan into a preheated 350 F oven for a few minutes until the fish is cooked through.
Step 7

Heat a separate large nonstick skillet over medium-high heat until hot. Add in 1 tbsp avocado oil and swirl to coat. Add the drained noodles and toss until the noodles are starting to dry.
Step 8

Season the noodles with 1 tbsp of soy sauce and the sesame seed oil. Toss well to glaze the noodles with the soy sauce.
Step 9

Plate the noodles and top them with the crispy salmon. Add a drizzle of the ginger scallion oil to each piece of salmon.