Ginger marinated salmon wok with prawns.

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…

ginger salmon

500 grams/1 lbs. salmon

150 grams/5 oz. cooked and peeled prawns

2 scallions

100 grams/3.5 oz. chopped mushrooms

10 cocktail tomatoes cut in half

Chopped spinach

Marinade

1 tablespoon grated ginger

1 tablespoon soy sauce (gluten-free)

½ lemon juice

1 tablespoon olive oil

1 tablespoon fish sauce

Salt and pepper

Noodles

Chopped cabbage

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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s