I met Laura three years ago when Knut and her oldest went to kindergarten together and ever since we have been very good friends and so have our the kids. As we no longer belong to the same school district the kids don’t get to hang as often anymore but we try to get together so the kids to play and for us to chat over a glass of wine…or a cup of tea these days! So this evening she and the boys came over for dinner and I thought I let her try one of the low carb recipes…
500 grams/1 lbs. salmon
150 grams/5 oz. cooked and peeled prawns
100 grams/3.5 oz. chopped mushrooms
10 cocktail tomatoes cut in half
1 tablespoon grated ginger
1 tablespoon soy sauce (gluten-free)
½ lemon juice
1 tablespoon olive oil
1 tablespoon fish sauce
Salt and pepper
Soy sauce (gluten-free)
Salt and chili pepper
How to: Start with chopping the salmon in small squares and marinate them in a plastic bag. Fry the mushrooms, scallions and tomatoes till they are soft and put them to the side.
Fry the cabbage and mix in the soy sauce and salt and chili till the cabbage is soft and put it to the side. Fry the salmon in a very hot frying pan till it has a nice browning to them, but not to long so they get dry. Wok the “noodles” and the vegetable together with the prawns and the spinach until the prawns are warm. Serve the noodles with the salmon on top and garnish with a slice of lemon.