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Monday, July 24, 2006

Lemon Konjac Shirataki With Dill Salmon


The shirataki noodles soak up the lemon and dill for a delectable taste

It's been a little while since I've featured a recipe with one of my favorite low-carb health foods -- Konjac Shirataki Noodles!!! You can't go wrong with healthy amounts of soluble fiber and a ZERO NET CARBS!

Ever since I first blogged about shirataki, the reaction from people to these incredible Japanese wonder noodles has been a sight to behold. If you haven't tried them yet, then you really ought to see all of the fun new shapes that are available now.

This wonderful recipe features the penne-shaped Konjac Shirataki noodles (you can order some by clicking here) to help you create a low-carb seafood pasta masterpiece with healthy portions of essential fatty acid-rich salmon. Mmmmm, I can smell the aroma of this one already. Doesn't it make your mouth just start to water?! ENJOY this incredible recipe compliments of our friends at Low-Carb Connoisseur.

LEMON KONJAC SHIRATAKI WITH DILL SALMON

3 cups Konjac Shirataki Penne
4 salmon fillets, 3/4-inch to 1-inch thick (about 24 ounces)
2 teaspoons extra-virgin olive oil
salt and freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 teaspoon freshly grated lemon zest
2 (8 oz.) bottles clam juice
1 cup heavy cream
2 tablespoons Expert Foods ThickenThin not/Starch
1/3 cup fresh dill, chopped
1 cup frozen peas, blanched (optional)


1. Preheat broiler. Prepare pasta according to package directions; drain and transfer to a large bowl.

2. While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper to taste. Broil 4” from heat source, skin side up until skin is golden, about 4 minutes. Flip and broil just until cooked through, about 4 more minutes. Set aside.

3. To prepare sauce: In a large pot, combine lemon juice, butter and lemon rind. Cook until reduced by half, about 3 minutes. Add clam juice and cream and bring to a boil. Add thickener and cook, stirring constantly, until thickened, about 1 minute.

4. Mix in dill and peas (optional). Toss pasta with sauce and cook until pasta is heated through, about 3 minutes. Gently flake fish on top of pasta and serve immediately.

Servings: 6
Prep time: 15 minutes
Bake/Cook time: 10 minutes

Carbohydrates: 13g
Net Carbs: 6.5g
Fiber: 6.5g
Protein: 49.5g
Fat: 34.5g
Calories: 560

1 Comments:

Blogger sofiajp said...

Hi,

I read the blog about the different shaped noodles and printed it out (gosh I hope that was ok) to show my Japanese friends (I live in Japan) and they were shocked!!! When I told them that people eat them with pasta sauce and other things they couldn't believe it and thought it was a bit gross (to be honest) but I told them it's good. I can only get the "normal" noodles here-no fancy shapes but I can get them for about a $1 a pack at any supermarket! I also left a comment about what the hand knot pasta is used for here under that blog.

7/25/2006 11:33 AM  

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