Paleo Salmon "Fettuccine"

 INGREDIENTS:

  • Wild Caught Salmon

  • 1-2 Tbl Primal Kitchen Foods Honey Mustard Dressing (You can sub another marinate or make your own with Olive Oil, Lemon and Dijon. See my previous post) 

  • 1 package of Veggie Noodles or your own "zoodled" veggie noodle. About 3 Zucchinis per person

  • 1/2 cup Frozen Organic Peas

  • 1 Tbl Ghee or Grass Fed Butter ( I use Fourth & Heart Vanilla Ghee)

  • 1 Tbl Cassava Flour or other flour of choice

  • 1/2 - 1 Cup of Coconut Milk

  • 1/4 tsp Curry Powder

  • 1 Lemon,  juiced

 

DIRECTIONS:

1.) In a baking dish, coat your salmon with desired glaze and then bake at 375 for 14 min or until cooked through. Remove and set aside. 

 

2.) In a separate pan,  cook  your veggie noodles and peas in a clean pan, no oils, for about 5 minutes or until soft enough. You can use a paper towel to soak up some of the liquid if you need to. Set aside. 

 

FOR THE SAUCE:

 

3.)  In a sauce pan, melt your butter or ghee. Then add your flour and stir until it makes a paste or a "roux." Add 1/2 of your coconut milk, slowly while stirring. Continue to add your milk and stir until you get your desired consistency. Add your lemon juice and curry and mix. Keep on a super low heat and continue to stir occasionally. 

 

4.) Plate! Zoodles and peas first, salmon next, sauce over the top! Garnish with basil and lemon. Enjoy!

 

 

 

 

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