What is not to love about Shirataki noodles (a.k.a Miracle or konjac noodles)? They are carb-free, gluten-free, high in (water-soluble) fiber, super low in calories, and incredibly versatile because they absorb any flavor you stir them in.
In this Keto and Paleo-friendly recipe, I coat the noodles with my homemade creamy Avocado Pesto (YUM) and serve them with crispy pan-seared salmon seasoned with sweet dried Basil.
This quick and easy dish is full of flavors. The crispiness of the pan-seared salmon provides a nice contrast to the creamy texture of the coated noodles.
Even the pesto sauce is put together in minutes, giving this dish the finishing touch it needs. A perfect quick dinner that is healthy and will satisfy your taste buds!
These low-carb noodles originate from Japan and are made from the Konjac root (also known as White Jam or Devil’s Tongue).
I buy the noodles packed in liquid, and when opened, you might smell the aroma of the Konjac plant. It is not unpleasant, but you want to wash away the scent before preparing the noodles.
Miracle noodle is one of the most popular brands that sell low-carb shirataki pasta.
The recipe instructions to prepare the noodles follow the manufacturer's directions. But I have noticed that the key to cooking Shirataki noodles is always to dry them in a non-oil pan over medium-high heat briefly. Don't go too fast over this step (or don't skip it). It alters the texture of the noodles from soft to firmer one and makes them wonderfully chewy-like.
Creamy avocado pesto
At home, I often make a delicious pesto sauce with avocado, garlic, sunflower seeds, olive oil, lemon juice, and dried Basil—one of my favorite dressings for a kale salad.
But this pesto also works well when swirled into the noodles, making them super creamy and incredibly tasty. When paired with the pan-seared crispy salmon, it makes for one healthy and very delicious dinner! Enjoy!
Crispy Salmon with Creamy Shirataki NoodlesMariska Ramondino
- 2 packages Shirataki noodles, soaked in water 7 ounces each
- 2 tablespoons olive oil
- 2 pounds wild salmon fillet about with skin, cut into equal-sized small fillets.
- Salt and pepper
- 1 tablespoon dried Basil
- Creamy avocado pesto
- Fresh parsley or lemon slices for garnish
- Bring water in a 2-quart pot to a rapid boil. Meantime, drain the Shirataki noodles. Rinse the noodles in cold water for about 10 seconds. Place the noodles in the boiling water for two minutes. Drain and place the noodles in a large and dry skillet over medium-high heat. Cook and occasionally stir the noodles until they are dry. Transfer the noodles to a bowl.
- Coat the bottom of the same skillet with the olive oil and heat over same heat setting. Place the fillets in the skillet, skin down. Season with salt, pepper, and dried basil. Cook for 3 minutes or until the skin side is crispy and browned. Turn the salmon fillets over, season skin side again with a little salt, pepper, and basil. Cook for 5 minutes or until browned. The salmon is ready when it flakes easily with a fork but not dried out in the center. Transfer the crispy salmon to a large serving plate, leaving space in the center for the noodles.
- Coat the reserved noodles with the creamy avocado pesto. Combine well and transfer the noodles to the center of the serving plate. Garnish with fresh parsley or lemon slices. Enjoy immediately!
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.