Part of the philosophy behind Cook to the Cure is that going low-carb is best approached as a sustainable lifestyle rather than a weight-loss fad. One fact that makes going low-carb so sustainable is that there are many options for replacing high-carb ingredients like noodles. 

Here is a recipe from the book for lemon and caper salmon with noodles which uses one of these options: shirataki noodles.

Ingredients

• 4 salmon steaks approx. 8 ounces each
• Salt and pepper
• 3 tablespoons olive oil
• 1 cup white wine
• 1 cup chicken broth
• 1 small jar of capers with sauce
• 2 tablespoons butter
• 2 to 3 tablespoons lemon juice
• 1 pound shirataki noodles—warmed and drained

Directions

Preheat oven to 325˚

Season salmon with the salt and pepper to taste

In a large enough saucepan, lightly brown the salmon steaks on both sides. Don’t cook them completely through

Remove the salmon steaks from the pan and place in the oven for about 12 minutes to finish cooking

While the salmon is finishing, deglaze the pan with white wine

Add the chicken broth and bring to a boil

Reduce heat to a simmer and add both the capers and their sauce from the jar

Let liquid in the pan reduce to about ⅓ the original volume

Add your butter and mix it in thoroughly

When all ingredients in the pan are mixed, and just before you remove the pan from the heat, add the lemon juice and quickly mix that in as well

Plate the noodles

Remove the salmon from the oven and place one steak over the noodles on each plate

Pour the sauce from the pan over each steak and the remainder of the wine into glasses.

Serve it all and enjoy