This amazing dish is very low carb and gluten-free! You can eat it warm or at room temperature. Instead of the spinach, you might try shredded Napa cabbage.

8 ounces Shiratiki noodles
1 1⁄2 pounds spinach, roughly chopped
8 ounces wild salmon fillet
2 tablespoons coconut oil
1 tablespoon minced garlic
3 tablespoons sesame seeds
1 tablespoon soy sauce
1 teaspoon coconut sugar
1 teaspoon sesame oil
Black pepper

Serves: 4


1. Bring a large pot of water to boil and salt it.

2. Put the vegetable oil in a large, deep skillet over medium-high heat. When it’s very hot, sprinkle the salmon on both sides with salt and pepper, and sear it in the pan until nicely browned on both sides, about six minutes total. Remove from the pan and cut or flake it into bite-size pieces.

3. Reduce the heat under the skillet to medium. Add the garlic and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds.

4. Add the spinach and cook, stirring, for another minute or two.

5. Add the soy sauce, sugar, sesame oil, and a splash of water and cook until the spinach is wilted, another 2-3 minutes. Remove from the heat.

6. Rinse the noodles in a colander for a couple of minutes. Then cook in the boiling water for about five minutes and drain

7. Turn the heat under the spinach mixture to medium and add the noodles and reserved salmon. Toss, adding enough reserved liquid to keep things moist. Taste and adjust the seasoning if necessary.

8. Serve immediately or at room temperature.

Total Time: 30 minutes