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

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

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