Turnip Noodle Bowls with Salmon and Curry Sauce

Zucchini isn't the only veggie great for turning into noodles. As this Paleo recipe proves, turnip noodles can be just as tasty, especially when you add salmon and a yummy carrot-ginger curry sauce to your bowl.

Turnip Noodle Bowls with Salmon and Curry Sauce
Photo: Blaine Moats
Start To Finish Time:
40 mins
Servings:
4
Yield:
4 salmon fillets and 4 cups vegetables

Ingredients

  • 3 tablespoon olive oil

  • 1 medium leek, pale green and white parts cut into 2-inch lengths and julienned

  • 1 cup asparagus pieces

  • 1 stalk celery, bias-sliced

  • Sea salt and black pepper

  • 4 4 ounce skinless salmon fillets

  • 2 turnips, peeled and spiralized (4 cups)

  • ¾ cup Carrot-Ginger Curry Sauce, warmed

  • ¼ cup cilantro leaves

  • Lime wedges

Carrot-Ginger Curry Sauce

  • 3 cup water

  • 1 pound carrots, thinly sliced

  • 1 ½ cup reduced-sodium chicken broth

  • 1 13.5 ounce can unsweetened coconut milk

  • 2 tablespoon chopped shallot (1 medium)

  • 2 tablespoon grated fresh ginger

  • 1 tablespoon curry powder

  • 4 cloves garlic, minced

  • ½ teaspoon sea salt

  • Dash black pepper

Directions

  1. In a very large skillet heat 2 Tbsp. of the oil over medium-high. Add leeks and cook 3 to 5 minutes or until browned and crisp, watching closely. Drain on paper towels.

  2. Add asparagus and celery to skillet. Cook 4 to 5 minutes or until tender. Season to taste with salt and pepper. Remove from skillet; keep warm.

  3. Rinse fish; pat dry with paper towels. Season salmon with salt and pepper. Heat the remaining 1 Tbsp. oil in skillet. Add salmon and cook 4 to 6 minutes per 1/2-inch thickness or just until fish flakes, turning once. Remove from skillet; keep warm.

  4. Add turnip noodles to skillet. Cook 4 to 5 minutes or until tender, stirring gently occasionally. Season to taste with salt and pepper.

  5. Divide turnip noodles, salmon, asparagus, and Carrot-Ginger Curry Sauce among 4 serving bowls. Garnish with frizzled leeks and cilantro leaves. Serve with lime wedges.

Carrot-Ginger Curry Sauce

  1. In a 4-qt. heavy pot bring the water to boiling. Add carrots. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes or until carrots are tender; drain.

  2. In the same pot combine cooked carrots and the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Cool slightly.

  3. Transfer carrot mixture to a food processor or blender. Cover and pulse until smooth.

  4. To store, transfer sauce to an airtight container; cover and refrigerate up to 1 week or freeze up to 1 month. Thaw overnight in refrigerator before using frozen sauce. Heat through before serving.

Nutrition Facts (per serving)

465 Calories
30g Fat
22g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 465
% Daily Value *
Total Fat 30g 38%
Saturated Fat 13g 65%
Cholesterol 62mg 21%
Sodium 859mg 37%
Total Carbohydrate 22g 8%
Total Sugars 9g
Protein 26g
Vitamin C 30.4mg 152%
Calcium 111mg 9%
Iron 3.7mg 20%
Potassium 1142mg 24%
Folate, total 73.4mcg
Vitamin B-12 2.9mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.