Salmon with Ginger Noodles

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Satisfy your need for healthy and delicious food with this salmon and noodle dish.

Course: Dinner

Cuisine: Universal

Keyword: Diabetic-Friendly, Low-Carb

Servings: people

Calories: 246kcal

16 ounces salmon steaks each about 1 inch thick
2 tablespoons olive oil
1/8 teaspoon salt
black pepper freshly ground
4 ounces rice noodles brown rice noodles preferred, boiled according to package directions and drained
1 tablespoon ginger root grated (Thai ginger, called galangal, may also be used)
1 tablespoon sesame oil
1 mustard oil optional
1 radish thinly sliced
1 tablespoon sesame seeds pan-toasted over low heat until golden and fragrant
1 tablespoon mint chopped
2 tablespoons coconut milk

Preheat grill to medium-high or 375 degrees F. If broiling, preheat the broiler.
Oil the grates of the grill. If broiling, line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
Brush salmon steaks with oil. Sprinkle with salt and pepper.
If broiling, place fillet skin side down on the sheet and cook for 3 to 5 minutes, then flip and cook for an additional 3 to 5 minutes, or until fish is opaque in the center and flakes easily with a fork.
If grilling, place the salmon skin-side down on the oiled grates, cover, and cook for 10 to 15 minutes until fish is opaque in the center and flakes easily with a fork.
Divide each salmon steak in half to make four servings.
In a small pot over low heat, combine the cooked noodles, sesame oil, and mustard oil, if using. Stir in coconut milk and season. Sprinkle sliced radishes, mint leaves, and toasted sesame seeds over noodles.
Divide each salmon steak in half to make 4 servings. Place warm noodles on plates and top with salmon steaks.

SmartPoints (Freestyle): 7