Turnip Noodle Bowls with Salmon and Curry Sauce

Rating: Unrated

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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
40 mins
Servings:
4
Yield:
4 salmon fillets and 4 cups vegetables
Nutrition Info
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Turnip Noodle Bowls with Salmon and Curry Sauce

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.

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  • 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.

Nutrition Facts (Turnip Noodle Bowls with Salmon and Curry Sauce)

Per Serving:
465 calories; total fat 30g; saturated fat 13g; polyunsaturated fat 4g; monounsaturated fat 10g; cholesterol 62mg; sodium 859mg; potassium 1142mg; carbohydrates 22g; fiber 6g; sugar 9g; protein 26g; trans fatty acid 0g; vitamin a 13471IU; vitamin c 30mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 11mg; vitamin b6 1mg; folate 73mcg; vitamin b12 3mcg; calcium 111mg; iron 4mg.

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.

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  • 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.

Nutrition Facts (Carrot-Ginger Curry Sauce)

Per Serving:
57 calories; total fat 4g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 154mg; potassium 116mg; carbohydrates 4g; fiber 1g; sugar 2g; protein 1g; trans fatty acid 0g; vitamin a 4263IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 5mcg; vitamin b12 0mcg; calcium 16mg; iron 1mg.
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