Konjac shirataki with salmon and cucumbers is a first course inspired by Japanese cuisine, very fresh and quite simple to prepare. Konjac shirataki are noodles (vermicelli) typical of Japanese cuisine made from konjac flour, a tuber typical of this culinary culture. These noodles are naturally gluten-free, have no carbohydrates, and therefore have a particularly low glycemic index. The recipe is completed with salmon marinated in soy sauce and fresh cucumber.
Also try these Japanese cuisine recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Japanese
- Seasonality: Spring, Summer
- Energy 250.90 (Kcal)
- Carbohydrates 36.25 (g) of which sugars 4.25 (g)
- Proteins 15.88 (g)
- Fat 4.60 (g) of which saturated 0.90 (g)of which unsaturated 2.40 (g)
- Fibers 1.89 (g)
- Sodium 760.47 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz konjac noodles
- 6.35 oz salmon fillet
- 1 cucumber
- 1 red scallion
- 2 tbsp soy sauce
- lemon juice (from half a lemon)
- 1 tbsp maple syrup (or honey)
Tools
- Bowls
- Cutting Board
- Knife
- Kettle
- Lemon Squeezer
Recipe Konjac Shirataki with Salmon and Cucumbers
Disclaimer: The “Tools” section contains affiliate links
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Start preparing the konjac shirataki with salmon and cucumbers by dealing with the fish: remember that it must be frozen or, if purchased fresh, kept in the freezer for 96 hours.
Cut the salmon fillet into cubes (remove the skin if present).
Season the salmon with soy sauce, juice from half a lemon, and maple syrup (or you can use honey).
Let it marinate in the refrigerator for 30 minutes.
Wash and clean the red scallion. Finely chop it.
Also wash the cucumber and slice it thinly: since I was sure of its origin, I left the skin on, if you’re not sure, peel the cucumber.
Bring water to a boil: you can use a kettle as I did or a simple pot.
Pour the water into a bowl (if you used the kettle) or turn off the heat (if you used a pot). Soak the konjac noodles, cover, and let them rehydrate for 5 minutes.
Drain and rinse with cold water.
Season the noodles with cucumber and scallion. Finish the recipe with the marinated salmon and its sauce.
Mix well and serve the konjac shirataki with salmon and cucumbers immediately.
Konjac Shirataki with Salmon and Cucumbers
You can enrich the salmon seasoning with rice vinegar or mirin, a kind of sweet sake for cooking. You can also add chopped seaweed.
Also try the TEMAKI SUSHI
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Bon appétit!
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