Garlic Salmon & Butternut Squash Noodles

Hi everyone!

Man, what a weekend! My mom was in town so we went hard on the food. Nice cheeses, this fantastic pizza place downtown, carbs-a-palooza… It was awesome, but now my body needs vitamins.

So here is my Garlic Salmon with Butternut Squash Noodles! I don’t have a spiralizer, but thankfully, my grocery store caters to my lazy needs! Are the spiralizers even worth it? I mean, technically I could shred my veggies with similar results, right? No? Am I being blind to the wonders of the spiralizer right now?

Anywho, let’s get to it!

Fork and Fantasy- Garlic Salmon and Butternut Squash Noodles

Garlic Salmon & Butternut Squash Noodles

Serves 2 (+ ”noodles” leftovers)

Ingredients:

  • Salmon Filets (2)
  • 2 tsp Olive oil
  • 2-4 tsp of Garlic Plus spice mix (Club House)
  • 1 package of Butternut Squash noodles (or 1 medium sized Butternut Squash spiralized)
  • 1 tbsp of Butter
  • 1/4 cup of crushed Hazelnuts
  • 1 clove of Garlic, crushed or minced.
  • 1/2-1 tsp of Parsley
  • 1/2-1 tsp of Thyme
  • 1/4 cup of White Wine

How to:

  1. Preheat your oven to 375F
  2. Place your Salmon filets on a piece of foil, brush with olive oil and Garlic Plus.
  3. Close your foil packet, put in preheated oven and cook for about 20 min (depending on the thickness of your fish, you might want to go a little over or a little under)
  4. While the salmon is in the oven, melt your butter in a pan.
  5. Sauteed the garlic and hazelnuts in the butter until fragrant.
  6. Add in the herbs and the white wine
  7. Let reduce until you have about 3/4 of the amount of liquid left.
  8. Add in the noodles and cook for 5-15 min, depending on the desired level of crunchiness (I go about 10, soft, yet crunchy)
  9. Serve the salmon on the noodles, whole or flaked.
  10. EAT ALL THE SALMON!

Fork and Fantasy- Garlic Salmon and Butternut Squash 1

For my Weight Watchers peeps, you’ll be happy to know that this recipe is only about 10 points per portion (probably even less since I had noodles leftovers)

For my KETO peeps, yes, you can replace the oil and butter by Ghee or Coconut oil, I would recommend ghee to not alter the taste.

Fork and Fantasy- Garlic Salmon and Butternut Squash 4

So here you go for this week, hope you’ll enjoy it!

As always, do let me know if you make this recipe and what you thought of it!

Also, small poll, would any of you guys be interested to have pictures of the actual making of the recipe or are the pictures of the finished product enough? Let me know!

 

Until next week!

 

Andreanne

Advertisements

NuPasta Review and Recipe Fail!

Hi everybody!

Get ready for this week’s post because it’s quite the trainwreck!

Actually, first of all, how is everyone’s March Break going? Mine is quite uneventful, my mom is supposed to visit next weekend though so that should be fun!

Alright, back to my biggest fail of 2019 (so far)…

www.forkandfantasy.com

What is NuPasta you ask? What an excellent question! NuPasta is a low calorie, gluten-free, organic, keto, vegan, and high fiber pasta substitute. Say what? Yeah, I know!

So what is it made of? Konjac. You know, the Asian plant that we can make face cleansing sponges with? The very same.

Was it good? By itself, yes. In the recipe that I made, a world of no.

See, the thing is that (no matter what Google says on the matter) NuPasta has a pretty strong taste. Not a bad taste, by any means, but strong. It’s hard to describe but it’s earthy, somewhat a little fishy, and lowkey mushroomy. The sauce I made did NOT work with those flavours… not even a little….

IMG_5020195930

Now, I won’t give you the exact recipe, because it was so very bad.

Just know that I used heavy cream, a pack of Epicure seasoning (totally wasted that btw), chicken, broccoli and a bit of white wine. An excellent combination on regular pasta, yet absolutely horrible on Konjac pasta. Why? I’m not sure. The flavours of the sauce and pasta were completely wrong together, to the point that I went back to the kitchen to make regular pasta to replace the NuPasta with.

IMG_2620195932

Doesn’t it look delicious? It really does eh? Now picture me, in my kitchen at like 9pm, removing the konjac noodles by hand, sliding the sauce off them with my bare fingers to try to salvage that shipwreck of a meal.

Cue to myself adding the sauce to the regular pasta thinking ”Ah yes, this will be much better now!”. Now, close your eyes and imagine the look of pure sadness and desperation when I realized that the sauce was now infused with the taste of the NuPasta.

I am standing in my kitchen, with bits of sauce still stuck under my nails from scraping it off the noodles, looking at my plate in disgust. What a fail. I ate it. Angry bites full of resentment and bitterness, but I did finish the thing. I already wasted the Konjac Noodles, I wasn’t about the waste the whole thing…

Now, I believe that those noodles would be mighty fine with some butter, mushrooms, salt, and pepper. Or maybe even with a bit of Miso paste. But no more creamy sauce for me. Especially not one including parmesan cheese and white wine.

Though I was glad about the wine, if only to drink the rest of the bottle to help me get the pasta down…

If you so happen to have a great recipe with those (one that does not taste like death and misery) PLEASE do let me know!

I did not give up on those and I want to try them again! Let me know if you do!

Until next time,

Andreanne