Salmon Bowl KETO (Maya)

Make this easy salmon bowl recipe in just 30 minutes, with flaky teriyaki salmon, crisp veggies, creamy avocado, and brown rice.


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SERVINGS: 8 (1 Tablespoon - Total 1/2 Cup)
Calories 51 | Fat 0.3g | Protein 0.1g | Net Carbs 12g | Sugar 11.9g

Ingredients :

• 1 organic lemon 
• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Honey
• 1 tbsp Apple cider vinegar
• 1/4 tsp Blackstrap molasses
• 1/2 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1/2 tsp Sesame oil (optional)

Instructions :

• In a small saucepan, whisk together coconut aminos, honey, apple cider vinegar, molasses, garlic powder, and ground ginger.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 8-10 minutes if you’ll be serving at room temperature, or 15-20 minutes if you’ll be serving it warm. The sauce will thicken as it cools, so if you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled.
• Remove from heat. Whisk in the sesame oil, if using.

My Recipe Tips :

• Be careful not to overcook the fish. I highly recommend using a meat thermometer like this and removing the fish once it hits 130-135 degrees F. It will rise a few more degrees after tossing with the sauce right before serving, but this range will ensure that your salmon bowl isn’t dry.

• Does your skillet matter? Sort of. I usually prefer a cast iron skillet for even heat distribution, but this time I just used a stainless steel skillet and it worked fine. I recommend against very lightweight pans, because they don’t retain heat well and your fish will stick more easily.

• If you have picky eaters, customize your salmon bowls for each family member. I usually make mine with cauliflower rice and brown rice for my kids. If your family likes different toppings, plate them all separately and let each person top their bowl how they like. Oh, and we all love a bowl of egg drop soup as a starter with these!

Ingredients & Substitutions :

Here I explain the best ingredients for my salmon bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Salmon – I prefer wild-caught, but any kind you like will work. Check out my pan seared salmon recipe to help you choose. We’ll cut the fish into 1-inch cubes, so I sometimes use this recipe as a way to use up odd-shaped fillets.
• Teriyaki Sauce – I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce or tamari), honey, apple cider vinegar, blackstrap molasses, garlic powder, ground ginger, and sesame oil. It’s naturally gluten free.
• The Base – I made this salmon rice bowl using brown rice, but feel free to use white rice or even quinoa. When it’s just my husband and me eating it, I usually choose lighter cauliflower rice.
• Vegetables – I used carrots, cucumbers, radishes, and avocado slices. Sometimes I use leftover sauteed radishes instead of fresh. Feel free to add other fresh or cooked veggies. In the past I’ve experimented with broccoli, snow peas, bean sprouts, zucchini, mushrooms, edamame, and roasted sweet potatoes.
• Olive Oil – For sauteing. Avocado oil works, too.

WhyYou'll love this Recipe:

• Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.
• Sweet, sticky, umami-packed sauce – My easy homemade teriyaki sauce coating each bite of salmon makes it special and offers so much flavor. It’s the perfect contrast to the bright, crisp veggies and hearty base.
• Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.

Storage Information:

• Store: Cool homemade teriyaki sauce completely, then keep in an airtight container (such as a mason jar) in the refrigerator for up to 2 weeks. It will harden in the fridge, so just reheat it to make it viscous and pourable again.
• Freeze: Transfer to an airtight container and place it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

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Source: Wholesome Yum - Maya

Summer Tuna White Bean Salad - Stanley Tucci

I saw this post and thought ... not only Stanley Tucci an amazing cook but damn, this salad looks delicious.  He calls in summer in a bowl. He didn't call  for lemon but I am a lemon FREAK so I am using it. Also, dill weed would be a beautiful compliment as well! 

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SERVINGS: 4

Ingredients :

• 1 can rinsed white beans
• English cucumber diced
• 1 tomato or handful of grape tomatoes - diced
• slivers of red onion
• fresh basil - torn up or cut into strips
• 1 pouch or can of tuna in olive oil
• olive oil to drizzle
• salt and pepper
• lemon - optional

Instructions 

• Gently warm up beans in pan or microwave. 
• Combine all ingredients. 
• Toss all together and top with olive oil, squeezed lemon and salt and pepper. 

Source All recipes - Stanley Tucci

Salmon: Smoke Salmon Salad (Maya)

  

This smoked salmon salad is made with avocado, blueberries, and salmon, and drizzled with creamy sweet lemon dressing. Done in 10 minutes!

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4 (1.5 cups)  | 7.4 net carbs | 10.8 g Protein 

• Why You'll Love this Recipe: 

Variety of flavors and textures – Think crisp greens, crunchy pistachios, salty smoked salmon, creamy avocado, and sweet blueberries, all enveloped in a sweet and creamy lemon poppy seed dressing. I love Every. Single. Part of this.

Simple, real food ingredients – Unlike those bagged mixes, my smoked salmon salad has no refined sugar or mystery preservatives. And with all those superfoods in there, I rotate this with my detox soup when I want to recover from a heavy meal.

Super easy – Let’s be real, salads are usually already easy, but this one requires almost no chopping. You can toss it together in just 10 minutes!

Ingredients and Substitutions:

You need just 5 ingredients for the salad part, and the only thing you have to chop is the avocado (maybe the salmon too if the pieces are large):

• Sweet Kale Salad Mix – I like to buy a sweet kale salad kit and remove the add-ins it comes with, but you can use any mix you like, or just one type of leafy greens, such as baby spinach, arugula, or kale. You can also make your own by combining kale, green cabbage, red cabbage, broccoli, Brussels sprouts, and chicory.
• Smoked Salmon – I usually buy cold smoked salmon, but this smoked salmon is even better when I get a chance to make it with my homemade lox. You can also use oven baked salmon or blackened salmon instead if you prefer flaky fish instead of smoked.
• Pistachios – For crunch and a unique flavor. From now on I’m using Wonderful no shells unsalted ones!
• Blueberries – For a juicy burst of sweetness. Other berries, including my homemade dried cranberries, would taste amazing here.
• Avocado – I usually cut it into cubes, but you can do slices if you prefer.

Ingredients :

• 12 oz Sweet kale salad mix (or chopped kale or any greens you like)
• 4 oz Smoked salmon (cut into bite-sized pieces)
• 1 cup Blueberries
• 1/3 cup Wonderful Unsalted No Shells Pistachios
• 1/2 medium Avocado (cubed)

Creamy Lemon Dressing:

• 1/4 cup Mayonnaise
• 2 tbsp Honey (I used sugar-free honey, but any kind works; to taste)
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/4 tsp Garlic powder
• 1 tsp Poppy seeds (optional)

Instructions :

• In a large bowl, combine sweet kale salad mix, smoked salmon, and blueberries.

• In a small bowl, whisk together the mayo, honey, olive oil, lemon juice, garlic powder, and poppy seeds (if using).

• Pour the dressing over the smoked salmon salad and toss together.

• Add the pistachios and cubed avocado, then toss again.

Tips & Tricks :

• If you’re mixing the greens yourself, a food processor makes it quick! When I do this, I use the slicing attachment, which gets me sliced brussels sprouts like the bag mixes and shreds my greens without making them too fine.
• Taste the dressing before adding it to the salad. You may want more salt depending on your brand of mayo and your preference, or an extra tablespoon of honey to make it sweeter.
• You can let this salad sit if you want the greens less tough. I love their crisp crunch, but they soften and the flavors develop more if you let the salad sit mixed with the dressing. Just do this before adding the pistachios and avocado.
• Want more veggie variety? Sometimes (especially in the spring and summer), I add diced cucumbers or tomatoes, green or red onions, or herbs, like fresh dill or parsley.
• Want to make it more hearty? Try leftover roasted sweet potatoes or canned corn for more starch. For more protein, I love adding diced hard boiled eggs, or crumbled feta or goat cheese.

Storage :

• This smoked salmon salad tastes best fresh, but because it uses hearty greens, it actually keeps quite well in the fridge for up to 3 days. I do recommend adding the avocado and pistachios right before eating, as the avocado will brown and nuts can lose their crunchy texture if stored with the dressing.

• Source : 
• Maya - Wholesome Yum

Salmon: Air Fryer (Maya)

 

This air fryer salmon recipe is the fastest way to cook salmon — it takes just 10 minutes including the prep time and the cook time! While I regularly make my recipes for baked salmon, grilled salmon, and pan seared salmon, cooking salmon in the air fryer is faster and more foolproof than all of these. That’s why it has been my go-to method ever since I tried it years ago. If this fish is a staple at your house like it is in mine, make this version and you just might never look back.

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4  | 1.1 net carbs | 34 g Protein | Total Cook Time 6 Minutes

• Why You'll Love this Recipe: 

Moist, flaky, and tender – I make this recipe several times a month, that’s how good it is (and that’s saying a lot for someone who develops recipes for a living, ha!) Sometimes I change it up with air fryer tilapia or air fryer cod, but the premise is the same: The air fryer locks the moisture in fish so well!

Simply seasoned – The seasoning blend I use relies on basic ingredients (read: you probably have them on hand!), but it makes each bite pop with flavor. If you like something a little more sweet and bite-sized, you can easily transform it into honey glazed air fryer salmon bites!

Ready in no time – No excuse not to have a healthy dinner if you have salmon on hand! My air fryer salmon recipe takes just 10 minutes start to finish… much faster than the oven. It has saved me on so many busy weeknights.

Healthy and satisfying – This recipe is naturally gluten-free and packed with protein.

Ingredients and Substitutions:

• Salmon – I usually buy a large fillet and cut it crosswise into narrow, 5-6-ounce strips, as shown in the picture below. You can also just buy the fillets already pre-cut. I prefer to use wild-caught salmon with skin (and the air fryer makes the best crispy skin!), but you can use any type of salmon that you prefer.
• Olive Oil – For brushing over the salmon. Avocado oil also works.
• Lemon Juice – Use fresh lemon juice for best flavor, or bottled for convenience.
• Spices – My simple blend is garlic powder, paprika (or sometimes I use smoked paprika), sea salt, and black pepper. If you like a kick, you can change it up and use Cajun seasoning, lemon pepper seasoning, or jerk seasoning. Prefer something more sweet? You’ll love my maple salmon marinade, which leaves a little glaze on top of the air fryer salmon after cooking.

Ingredients :

• 1/4 cup Olive oil
• 1 tsp Sea salt
• 1/2 tsp Paprika
• 1/4 tsp Black pepper
• 1 tsp Garlic powder
• 4 6-oz Salmon fillets
• 1 tbsp Lemon juice

Instructions :

• Use paper towels to pat the fish dry.

• In a small bowl, whisk together olive oil and lemon juice. Brush the salmon fillets on both sides with the olive oil mixture.

• Season both sides with garlic powder, sea salt, paprika, and black pepper. Rub the seasonings into the salmon to spread evenly.

• Arrange salmon fillets in the air fryer basket, skin side down, with space between them. (If using skinless salmon, line the bottom of the basket with aluminum foil before adding the salmon, leaving the edges of the basket uncovered so that air can flow through.)

• Air fry salmon at 400 degrees F (204 degrees C) for 6-10 minutes, until the salmon internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. If you don’t have a thermometer, you can test if the fish flakes easily with a fork.

Tips & Tricks :

• Get salmon fillets that are uniform in size. That way, they cook at the same rate. Also, I found that narrow (5-6-ounce) fillets will cook more evenly (and more quickly!) than large pieces.
• Don’t overcrowd the air fryer. Leave space between the salmon fillets in the air fryer basket, so that air can fully circulate around the fish. Again, this ensures even cooking. Cook in batches if they don’t all fit at once, but in my air fryer, four fillets fit just fine.
• Test internal temperature with a thermometer. Insert it into the thickest part of the fish to measure. I highly recommend 130-135 degrees F for buttery, flaky salmon that isn’t dry. If you don’t have a thermometer, the fish should be opaque and flake easily with a fork, but don’t cook it for so long that it turns almost white.
• You can cook from frozen. I love this shortcut when I forget to thaw the salmon! I don’t normally recommend cooking fish from frozen, but it actually works beautifully in the air fryer with just an extra step. I explain how to cook frozen salmon in the air fryer here.

Storage :

• Reheat: It’s probably no surprise that reheating salmon in the air fryer is the best way to do so. The key is to use a lower temperature than you did for cooking it initially, otherwise it browns too much. Just a couple of minutes at 350 degrees F is perfect. I don’t recommend the microwave, as it dries out the fish, but it works okay in a pinch.
• Store: Keep leftover salmon in the fridge for up to 2-3 days. I usually re-purpose the leftovers for another dish for variety — see ideas below!
• Freeze: Store the salmon in an airtight container or zip lock bag in the freezer for up to 3 months. However, like most fish recipes, it tastes best fresh.

• Source : 
•  Maya - Wholesome Yum

Baked Salmon Dip with Shallots and Dill Spread

My bagel place has a phenomenal baked salmon salad, and it's wild to me that this spread isn't as widely available as its smoked counterpart. Thanks to the delicate, fatty flavor of the salmon, this extra-creamy dip is rich and buttery but not overpoweringly fishy.

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YIELDS: 2 cups

Ingredients :

• 1 (8-ounce) fillet salmon, skin-on

• kosher salt and freshly ground black pepper

• 1/2 cup crème fraîche

• 1 small shallot, peeled and quartered

• 2 cloves garlic, peeled but whole

• 2 tablespoons fresh parsley leaves

• 2 tablespoons fresh dill, plus sprigs for garnish

• 2 teaspoons Dijon mustard

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon freshly grated lemon zest (from about 1/2 lemon), plus more for garnish

Instructions:

• Position a rack in the center of the oven and preheat it to 350 F. Line a sheet pan with parchment paper.

• Place the salmon skin-side down on the lined sheet pan and season the fish liberally with salt and black pepper. Bake until completely opaque throughout; check with an instant-read thermometer for an internal temperature of at least 135 F, 14 to 15 minutes.

• Meanwhile, in a food processor, combine the crème fraîche, shallot, garlic, parsley, dill, mustard, pepper flakes, lemon zest, 1/2 teaspoon salt and a few cracks of black pepper.

• When the salmon is out of the oven, let it cool for at least 10 minutes, then flake the salmon away from the skin and add it to the food processor.

• Pulse until you get a creamy consistency. Season to taste and garnish with a few sprigs of dill and lemon zest.

Notes :

• TECHNIQUE TIP: This recipe is great for any leftover baked salmon you might have in the fridge; this cuts the preparation time in half. Since the salmon would already be prepared, use 6 ounces.

• SWAP OPTION: I've also made this recipe with avocado in place of crème fraîche, which is a great option if you're dairy-free.

Source: Today Show

Garlic Lemon Baked Salmon KETO ** Yummy

This is the very Best Easy Healthy Baked Salmon! Full of delicious lemon and garlic flavors, baked to flaky, tender perfection and on the table in just 30 minutes!

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Prep Time:10minutes minutes

Cook Time:15minutes minutes

Total Time:25minutes minutes

Servings: 4 servings

INGREDIENTS:

• 4 salmon fillets, about 6 ounces each
• 2 tablespoons olive oil
• ½ teaspoon salt, or to taste
• ¼ teaspoon cracked black pepper, just a pinch if using finely ground black pepper
• 2 teaspoons minced garlic
• 1 teaspoon Italian herb seasoning blend , OR Herbs de Provence, or ¼ teaspoon each dried thyme, parsley, oregano, and basil
• 1 medium lemon

INSTRUCTIONS:

• Preheat oven to 400 degrees and grease a large baking pan. Arrange salmon fillets on the baking sheet and season generously with salt and pepper.
• Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice remaining 1/2 of lemon and top each piece of salmon with a slice of lemon.
• Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired.
• Garnish with fresh thyme or parsley if desired and serve.

NOTES:

Flavor tip: swap out the lemon for lime and add a sprinkle of cilantro at the end!

NUTRITION:

Calories: 306 kcal, Carbohydrates: 1 g, Protein: 34 g, Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 94 mg, Sodium: 366 mg, Potassium: 839 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 68 IU, Vitamin C: 1 mg, Calcium: 23 mg, Iron: 1 mg

https://www.lecremedelacrumb.com/best-easy-healthy-baked-salmon/

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Oven Roasted Salmon with Wasabi Mayonnaise KETO (Carolyn)

This oven roasted salmon results in buttery, flaky fish that's table ready in less than 30 minutes. It is hands down my family's favorite keto salmon recipe. So nutritious and satisfying.

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Prep Time10minutes minutes

Cook Time12minutes minutes

Total Time22minutes minutes

Servings6 servings

Calories462kcal

Make sure to see NOTES below...

INGREDIENTS:

Wasabi Mayonnaise

• 2 to 3 teaspoon wasabi powder (depending on how hot you like it)
• 1 to 2 teaspoon hot water
• ⅓ cup mayonnaise

Baked Salmon

• 3 tablespoon butter (or un-toasted sesame oil)
• 2 pounds salmon fillets (whole or cut into portions)
• ¼ teaspoon garlic powder
• Salt to taste
• 1 tablespoon toasted sesame oil
• 2 tablespoon sesame seeds toasted
• 2 medium green onions white and light green parts only, chopped

INSTRUCTIONS:

Wasabi Mayonnaise

• Whisk the wasabi powder and the water together to form a paste. Let sit 5 minutes to develop the flavors
• Whisk together the mayonnaise and wasabi paste.

Baked Salmon

• Preheat the oven to 425F. Place the butter in a large glass or ceramic baking dish and set in the oven to melt.
• Once the oven is preheated and the butter is melted, place the salmon, skin-side down in the pan. Spoon some of the melted butter over top and sprinkle with the garlic powder and the salt. Place the pan back in the oven.
• Bake 9 to 13 minutes, depending on the thickness of the fish. The salmon should be opaque and flake easily when done. Be sure to watch carefully to avoid over-cooking.
• Remove from the oven and brush the the toasted sesame oil. Sprinkle with the sesame seeds.
• Serve with wasabi mayo and green onions over top each serving.

NUTRITION:

Serving: 1piece (about 5 ounces of fish) | Calories: 462kcal | Carbohydrates: 1.3g | Protein: 31.3g | Fat: 30g | Fiber: 0.5g

NOTES:

What you need for this keto salmon recipe...

This is an incredibly simple recipe with readily available ingredients. You can play with the flavor profile and add your favorite toppings.

• Salmon: It’s worth purchasing good wild-caught salmon for this recipe as it results in a buttery texture. It also has the best nutritional profile. You can use frozen salmon but be sure to thaw it completely and pat it dry before roasting.
• Butter: This is the magic sauce, in my opinion. The butter melts in the pan as the oven preheats, and it becomes slightly nutty and caramelized during the cooking process.
• Garlic powder: A light sprinkle of garlic brings out the best flavor.
• You could stop here and simply drizzle the melted butter over the fish before serving, and it would be fabulous. But my sushi inspired version is over the top delicious!
• Wasabi: You can purchase this as a ready made paste, or you can purchase wasabi powder that you mix with water to create a paste. I prefer the powder as it goes a lot further than pre-made pastes and has more heat.
• Mayonnaise: Mayo provides a great base for mixing in the wasabi, and it helps mellow it out as well. You don’t want it to completely overpower the flavor of the salmon!
• Sesame oil: Brush the salmon with some toasted sesame oil after cooking for extra flavor.

Tips for oven roasted salmon

Salmon is remarkably easy to cook, but it’s also easy to overcook if you’re not careful. Here are my best tips for getting it right:

• Pat the salmon dry. The residual moisture from the packaging can pool around the fish during cooking and doesn’t look as all that appetizing.
• Melt the butter as the oven preheats. This saves time and energy, and simplifies the whole process.
• Season just before cooking. Salt draws out moisture and we don’t want any dry fish. So sprinkle it on just before the salmon goes into the oven.
• Watch your timing. Salmon portions vary quite a bit in thickness and this affects cooking time. For thinner fillets of an inch or less, check them at the early end of the cooking range. For thick fillets, you may need the whole 13 minutes.
• Flake the fish. The best way to tell if salmon is done is to flake it with a thin-bladed knife. The fish should be opaque and the flakes should separate easily. Check the thickest portion of the filet for done-ness.
• Remove immediately. Once you see that perfect flakiness, get it out of the oven right away and brush it with the sesame oil.

Source:  Carolyn Ketchum of All Day I Dream About Food

Serve. Oven roasted salmon should be served right away. Top each portion with some wasabi mayonnaise, a sprinkle of toasted sesame seeds, and some sliced green onion.Sesame seeds and green onion: These garnishes add both flavor and elegance to the final dish.Sesame seeds and green onion: These garnishes add both flavor and elegance to the final dish.Sesame seeds and green onion: These garnishes add both flavor and elegance to the final dish.Salt: Add just a little sprinkle of salt before roasting, and season to taste after it’s done.

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