Sunday, March 9, 2014

Paleo Almond Butter Asian Noodles with Salmon

I had planned to make zucchini fritters this weekend, but frankly lost the motivation to grate the vegetable and whip them up. I decided to spiralize them instead and create an Asian noodle dish for me and the caveman.

I simply broiled the salmon on top with some Asian flavors. You could also use another protein to top things off, or go without and add some vegetables like chopped pepper, shredded carrots and mushrooms.

The caveman kept raving about this and had seconds. I think he was definitely more enthusiastic than he would have been over fritters!

Paleo Almond Butter Asian Noodles with Salmon

2 medium zucchini, julienned or spiralized
3 tbs. coconut oil
2 minced shallots
4 minced garlic cloves
1 inch fresh ginger, peeled and minced
2 tbs. coconut aminos
1 tbs. fish sauce
1 tbs. rice vinegar
juice of one lime
3 tbs. raw almond butter
salt, pepper & red pepper flakes, to taste
minced green onion & chopped raw cashews, for garnish

for salmon:
1.5 lb. sockeye salmon fillets
1 tbs. raw honey
2 tbs. coconut aminos
1 tbs. rice vinegar
salt & pepper

First, prep salmon by mixing honey, coconut aminos, rice vinegar and some salt & pepper in a zip-top bag. Add salmon and allow to sit for 15 minutes.

Melt coconut oil in a large skillet or wok over medium heat. Add shallots, garlic and ginger and cook for 5 minutes, stirring occasionally.

Meanwhile, combine coconut aminos, fish sauce, vinegar, lime juice and almond butter in a small bowl. It's okay if the almond butter isn't blended in because it will soften up when cooked. Season mixture with salt, pepper & red pepper flakes.

Once shallots are soft, add coconut aminos mixture to pan and stir to combine. Cook for one minute then add zucchini noodles to skillet. Stir to coat zucchini with sauce mixture. Cook for about 10 minutes or until zucchini is cooked to your liking.

While zucchini is cooking, preheat broiler.

Line a baking sheet with tin foil and grease with a little coconut oil. Remove salmon from bag and place, skin side down, on the baking sheet. Broil until cooked through, about 8-10 minutes.

To serve, top zucchini noodles with salmon and scatter on minced green onions and cashews.


  1. LOVE this recipe! I have an almond allergy - do you think it would work/taste good using sunflower seed butter?

    1. Hi Julie! Absolutely! You could use any nut or seed butter for the sauce :)