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.

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Ingredients

Directions

  • 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.

    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.

    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.

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

    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.

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Nutrition Facts

465 calories, 30 g fat (13 g saturated fat, 4 g polyunsaturated fat, 10 g monounsaturated fat), 62 mg cholesterol, 859 mg sodium, 22 g carbohydrates, 6 g fiber, 9 g sugar, 26 g protein.

Carrot-Ginger Curry Sauce

Ingredients

Directions

  • 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.

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

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

    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.

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Nutrition Facts

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