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.
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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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
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.