Katsu Udon with Salmon

Katsu Udon with Salmon is a delightful fusion of crispy salmon cutlet served over a bed of hearty udon noodles in a savory broth, making it a satisfying low-carb Japanese lunch option. The dish is not only flavorful but also offers a nutritious balance of protein and healthy fats.

Ingredients

• Salmon fillets - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Pork panko (or crushed pork rinds) - 30 grams
• Soy sauce - 30 ml
• Mirin - 15 ml
• Dashi broth - 500 ml
• Udon noodles (low-carb) - 100 grams
• Green onions - 2 stalks (sliced)
• Nori sheets - 1 (cut into strips)
• Sesame oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Prepare the salmon by seasoning with salt and pepper, then dip each fillet into beaten egg, followed by coating with almond flour and pork panko for a crispy texture.
3. Place the coated salmon on a baking sheet and bake for 15-20 minutes until golden brown and cooked through.
4. In a pot, bring the dashi broth to a simmer and add soy sauce and mirin. Allow it to heat gently.
5. Meanwhile, cook the low-carb udon noodles according to package instructions. Drain and set aside.
6. Once the broth is hot, add the cooked udon noodles and green onions, allowing them to heat through for a couple of minutes.
7. In a serving bowl, place the udon noodles and broth, then top with the baked salmon and garnish with nori strips and a drizzle of sesame oil.
8. Serve immediately and enjoy your delicious Katsu Udon with Salmon.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in Omega-3 fatty acids from salmon, promoting heart health.
• Low in carbohydrates, making it suitable for low-carb diets.

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