Eat well. Be well.

Recipes, Uncategorized

Salmon and Kohlrabi Noodles

This is a delicious grain-free, dairy-free recipe.

Kohlrabi noodles are a low-carb, #glutenfree #grainfree option for all your pasta-like needs! Kohlrabi has a crunch like cabbage when used cold in salads and when sautéed it becomes tender and ready for your favorite sauce.

I purchased Kohlrabi noodles pre-packaged from Trader Joes but you can make your own with a spiralizer.

Salmon Prep

3 salmon filets, pat dry and sprinkle generously with salt, pepper and paprika on both sides.

  • Preheat an oven-safe skillet, on the stove on medium high heat.
  • Add 2 Tbs butter.
  • Sear salmon, skin side down for 3 minutes.
  • Remove from heat

Kohlrabi Noodle Prep

Combine in a bowl and set aside until about 5 – 10 minutes before serving time.

  • 10 oz. package of Kohlrabi Noodles
  • 1 red or orange bell pepper sliced thin
  • 2 Tbs grated fresh ginger
  • 6 cloves garlic pressed
  • 2/3 cup Organic Tamari Sauce or Organic Coconut Aminos
  • 1/4 cup coconut milk, canned full fat
  • Salt and Pepper to taste

Prep the Sauce for Salmon and Kohlrabi Noodles


  • Heat olive oil in a skillet
  • Add Kohlrabi mixture to skillet and begin cooking. It will take 5 – 10 minutes.
  • Spoon half the sauce over the partially cooked salmon.
  • Put the salmon under the broiler for 4 minutes, check for doneness, and keep an eye on the salmon so that it doesn’t burn.
  • Add the remaining half of the sauce to the Kohlrabi noodles and heat through.
  • Taste the kohlrabi and adjust with salt, pepper, Tamari Sauce.


I reheated leftover Kohlrabi noodles and sauce in a pan with asparagus and leftover steak. The noodles were so flavorful, maybe even better the second day!