Perfect Keto Grilled Salmon Buddha Bowl
Print recipe| Serving Size 1 bowl (makes 2) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 506 kcal | ||
| Protein | 30g | ||
| Total Carbohydrate | 15g | ||
| Total Fat | 38g | ||
| Fibre | 7g | ||
Ingredients
- 8oz salmon filet
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon avocado oil
- 1 teaspoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic (finely minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 teaspoon swerve, golden Lakanto, or keto friendly sweetener of choice
- 4 cups romaine lettuce
- 2 cups veggies of choice (cucumber, red cabbage, bean sprouts, asparagus, spinach, radishes, etc.)
Directions
| Step 1 | |
| Place marinade ingredients to a small bowl or zip lock bag. Add salmon and let marinade for 1 hour in the fridge. | |
| Step 2 | |
| Preheat a large skillet, non stick pan, or grill pan and coat with non stick spray or butter and set to medium-high heat. Cook salmon on each side for 3-4 minutes until golden brown and medium well on the inside. Remove from heat and let cool. Cut into small pieces if desired. | |
| Step 3 | |
| Assemble bowls by adding lettuce, veggies, and salmon. Add garnish and herbs and top with Perfect Keto Sesame Ginger Dressing. | |