Tandoori Salmon & Sesame Nori Noodles

This is one of these easiest family suppers that is a real hit with my gang. Tandoori salmon with sesame nori noodles lovely combination of omega-3 salmon, brown rice noodles and crunchy green vegetables. The noodles have been supercharged with Furikake seasoning which adds iodine-rich nori seaweed and calcium-rich sesame seeds.

A splash of gluten-free Tamari soya sauce or raw Coconut Aminos (to keep it low glutamate) and a squeeze of lime brings all the flavours together for a yummy, filling and nutrient packed supper.

This is also delicious cold, so very easy to put leftovers in their lunch boxes. Perfect for those on gluten-free and casein-free diets, gut-healing diets and great all-round brain food.

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Tandoori Salmon & Sesame Nori Noodles

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Courses

Servings people

Ingredients

4 steaks Salmon
2 teaspoons Tandoori Masala (spice blend)
2 teaspoons Ghee (or odourless coconut oil)
250 g Rice noodles (brown)
1 tablespoon Furikake sprinkles (our recipe)
1 tablespoon Soya Sauce (Tamari or standard soya sauce or Coconut Aminos if avoiding soya or glutamate)
1 head Broccoli
200 g Green beans

Instructions

Sprinkle the Tandoori masala spice blend generously on the salmon steaks and then pop a few cubes of ghee or coconut butter on top.
Place on a baking tray in an 180 degree oven for 25-30 minutes.
10 minutes before the salmon is done, put the noodles in a large heat-proof bowl and pour on 1-2 litres of boiling water. These will “cook” in the hot water for 5-7 minutes until soft.
Put the vegetables on steam at the same time as preparing the noodles.
Drain the noodles and sprinkle with the Furikake seasoning and the Tamari or Coconut Aminos.
Place the salmon steak on top of the noodles and squeeze lime juice over it all.
Serve with the crunchy steamed vegetables.

Notes

Try to use organic ingredients wherever you can.

Furikake Sprinkles are so easy to make at home. Here’s my recipe. You can also buy it ready-blended from large supermarkets, Asian stores & health food shops.

To make this recipe low-salicylate, leave out the tandoori masala spice blend and use more Tamari or Coconut Aminos.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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