Brown Rice Noodles in a Creamy Nut Sauce with Vegetables and Coconut Salmon

As a peanut butter addict, I always have at least one, but most of the time multiple, jars of different nut butters on my desk at work. While I’m surprised anyone would ever question this obsession, it recently stated a conversation with a colleague where to explain my obsession, I made the bold statement that nut butters go well with just about anything. “Seriously”, I question, “what is one thing you wouldn’t put peanut butter on?” The response I got was a simple statement: “pasta”. So here is my counter argument to my colleague, who I will without a doubt make this meal for to further prove my point. Brown rice spaghetti with a creamy almond cashew butter sauce topped with zucchini and carrot ribbons, toasted sesame cabbage, grape tomatoes, and coconut baked salmon. See? Nut butter goes well on EVERYTHING.

Ingredients (serves 2):

  • Salmon (2 filets)

  • Red bell pepper (½)

  • Zucchini (½)

  • Carrot (1)

  • Grape tomatoes (small handful)

  • Purple cabbage (¼ head)

  • Almond butter (large spoonful)

  • Cashew butter (large spoonful)

  • Coconut oil

  • Toasted sesame oil

  • Coconut aminos

  • Salt & pepper

  • Red pepper flakes

Special Equipment: spiralizer

1. Cook the pasta to your preference (I prefer al dente)
2. Prepare the salmona. Rub with coconut oil, red pepper chili flakes, and salt & pepperb. Cook in the oven at 375 for ~15 minutes or until cooked to your preferred temperature
3. Chop the cabbage into ½ inch shredded pieces and toss on a hot skillet with toasted sesame oil. Cook until crisped
4. Prepare the zuchinnin and carrot ribbons using whatever spiralizer you have
5. Halve the grape tomatoes lengthwise
6. Prepare the nut sauce:a. Mix the large spoonful of cashew butter, the large spoonful of almond butter, a spoonful of coconut oil (liquid form), a spoonful of coconut aminos, and hot water until reaches a thin sauce like consistency
7. Once everything is ready, mix the noodles in the nut sauce and top with the sesame cabbage, grape tomatoes, carrots, zucchini, and salmon
8. Serve and enjoy hot!

Diet/Allergy Compliant:

  • Paleo

  • Pescatarian

  • Low FODMAP

  • Gluten Free

  • Soy Free

  • Legume free