Baked Sesame Ginger Glazed Salmon
This Baked Sesame Ginger Salmon is a quick and easy meal, low in carbs - keto friendly - and FULL of flavour. Served on a bed of veggies and with a scoop of my cilantro pesto, it's a fantastic meal for the whole family!
Servings: 2 People
Calories: 419kcal
Equipment
- 1 Baking sheet
- Parchment paper
- mini food processor
Ingredients
- 2 portions Fresh boneless salmon
Marinade:
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- 2 teaspoon Ginger puree
- 1 teaspoon Rice vinegar or lime juice
- 2 Garlic cloves pressed or minced
Glaze:
- 2 tablespoon Sugar substitute Brown
- 1 teaspoon Ginger puree
- 1 teaspoon Sesame oil
- 1 teaspoon Soy sauce
- Pinch Ground Pepper
- Pinch Salt
Cilantro Pesto:
- 2 cups Fresh cilantro large stems removed, and packed well.
- 3 tablespoon Olive oil
- 2 tablespoon Peanuts
- 1 Green onion
- 2 Garlic cloves pressed or minced
- ½ teaspoon Sriracha
- 2 teaspoon Fresh lime juice or calamansi juice
- Salt to taste
Instructions
Marinade:
- Place salmon in a plastic baggie.
- Whisk together the marinade ingredients, add to the plastic baggie. Seal the bag, gently turn to coat salmon.
- Chill for 30 minutes.
Glazed Salmon:
- Preheat oven to 400 F, line a baking sheet with parchment paper.
- Place salmon portions - skin side down, if applicable - on prepared baking sheet. Season with a little salt and pepper, set aside.
- Whisk together the glaze ingredients, gently spread over the salmon.
- Bake for 15 minutes, or just until cooked through - it will easily flake with a fork.
- As the salmon is baking, prepare your cilantro pesto:
Cilantro Pesto:
- Measure everything except the salt into the food processor.
- Blitz until everything is well chopped and blended to a good consistency.
- Season with salt, to taste.
To serve:
- Prepare a bed of salad or veggies of choice.I usually start with a bed of mixed greens, along with some sliced up cabbage.I usually start with a bed of mixed greens, along with some sliced up cabbage.From there, I arrange some veggies: : Cucumber, watermelon radish, green onions. Sometimes I’ll spiralize some zucchini, or add some avocado slices.
- Once you’re happy with your base, add a scoop of pesto to the plate. I just divide the whole recipe between the two plates.
- When the salmon is done, carefully lift it up off the skin, place it on the salad, and serve!
Notes
5 grams from the overall recipe come from sugar alcohols in the sweetener, so this recipe clocks in at about 3.5 grams of net carbs for the fish and pesto - plus whatever you use for the salad.
Nutrition
Calories: 419kcal | Carbohydrates: 8g | Protein: 4g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 1mg