Healthy Thai Salmon Bowls

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5 from 11 votes

Light, nutritious and simple to make, these delicious Healthy Salmon Bowls are sugar free, gluten free and low carb.

Prep Time15

Cook Time15

Total Time30

Course: dinner, Main Course, main dish

Cuisine: Asian

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 327kcal

Author: Lauren Kelly

Ingredients

¾ pound salmon fillet cut into four pieces
14 ounces shiritaki noodles (2 packages)
1 head romaine lettuce
1 bunch cilantro chopped
1 carrot julienned
2 cucumbers julienned
1 medium bell pepper julienned
¼ cup peanuts chopped
lime, jalapeños, fresh mint for garnish
For the Marinade:
3 tablespoons liquid aminos or soy sauce
2 tablespoons Chili garlic sauce
3 tablespoons avocado oil
1½ teaspoons Monk fruit
5 cloves garlic minced
1 inch fresh ginger root minced
For The Noodle Sauce:
3 tablespoons lemon juice or juice from 1 small lemon
1-2 tablespoons fish sauce
1 teaspoon chili garlic sauce
1 clove garlic minced
3 tablespoons Monk fruit
¾ cup water

Instructions

Start by preheating the oven to 400 F and lining a baking sheet with foil. Make sure it is long enough to fold over and cover the salmon.
In a large mixing bowl, combine the ingredients for the marinade. Peel the skin from the ginger and roughly chop it along with the garlic. You can put them in a garlic crusher to speed up the process instead of mincing.
Put the salmon in the marinade, making sure the sauce covers it. Then cover the bowl with plastic wrap and keep in the fridge for at least 15 minutes.
Chop the lettuce and julienne the carrots, cucumber, and bell pepper. Cut the ends of the cilantro or roughly chop if you want smaller pieces. Set all veggie toppings aside.
Begin preparing your noodle sauce. In a small bowl, combine the lemon juice, fish sauce, chili garlic sauce, garlic, Monk fruit, and water. Start with one Tablespoon fish sauce and adjust as needed to desired taste.
Once the salmon is finished marinating, place salmon on foil lined baking sheet, pour marinade on top and cover with aluminum foil. Bake for 12 minutes.
In a large pan, get water boiling for the noodles. Then boil the noodles as per package instructions. (Noodles are packaged in liquid. Instructions were to rinse, then drain, then parboil for 2-3 minutes, and drain again.)
Once the salmon is done baking, remove the top layer of foil and then stick back in the oven to broil for 3-5 minutes. This will slightly char the salmon and give it a sticky sauce. All ovens are different so keep a close eye ensuring it doesn’t burn.
Begin assembling your shirataki noodle bowls. Add the noodles, lettuce, carrots, cucumber, bell pepper, cilantro, and salmon.
Serve with chopped peanuts, jalapenos, and fresh mint leaves. Pour the sauce over and enjoy!

Notes

Using a garlic crusher and a julienne slicer speeds up the prep process.

When turning on broiler, it should be preheated at least 1 minute before sticking the salmon back in the oven.

Nutrition