Keto Teriyaki Salmon Bowls Complete Recipe
Ingredients:
For the salmon:
4 (6 oz) salmon fillets
2 tbsp olive oil
Salt and pepper to taste
1/4 cup low-sodium soy sauce
1/4 cup water
2 tbsp Swerve brown sugar substitute
1 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp sesame oil
For the bowls:
2 cups cauliflower rice
2 cups broccoli florets
1 red bell pepper, sliced
1 tbsp olive oil
Salt and pepper to taste
Green onions, chopped, for garnish
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the salmon fillets with salt and pepper on both sides. Place them on the prepared baking sheet.
In a small bowl, whisk together the soy sauce, water, Swerve brown sugar substitute, rice vinegar, minced garlic, grated ginger, and sesame oil.
Brush the salmon fillets with the teriyaki sauce, reserving some for later.
Bake the salmon for 12-15 minutes, or until cooked through.
While the salmon is baking, prepare the bowls. In a large bowl, toss together the cauliflower rice, broccoli florets, and red bell pepper slices with olive oil, salt, and pepper.
Divide the vegetable mixture between 4 bowls.
Top each bowl with a salmon fillet and drizzle with the reserved teriyaki sauce.
Garnish with chopped green onions and serve.
These keto teriyaki salmon bowls are low-fat and high in protein, making them a great option for a healthy and satisfying meal. The teriyaki sauce adds a delicious flavor to the salmon, while the cauliflower rice and veggies provide a nutritious and low-carb base for the dish. Enjoy!