Ginger Sesame Salmon Recipe
{THM:S, Low Carb, Ketogenic}
A simple side of salmon glazed with ginger and sesame, that can be prepared on the grill or in the oven. This Ginger Sesame Salmon recipe is a family favorite, ketogenic, low carb, and a THM:S.
We try to eat salmon at least once per week.
Why?
Because my 5-year-old daughter LOVES it.
I know, you probably think I'm exaggerating, but hear me out: she routinely eats a POUND of salmon by her self, in under 10 minutes, and then asks for MORE.
Also, we always have salmon with broccoli, which she also loves and eats plenty of, so I know that once a week, when we have salmon, she is getting awesome nutrients.
It kind of makes me feel like I'm making up for PB&J lunches during the week.
But back to the salmon…
I've fiddled around with the recipe for a while, and the end result is a slightly tangy, slightly sweet salmon glaze with a lovely toasted sesame taste that I absolutely LOVE>
Here's what you'll need:
1 plank salmon (skin on), about 3 pounds
Lemon Juice
cup Minced Garlic
Ginger Powder
Dijon Mustard (whole30 compliant)
Coconut Aminos
Toasted Sesame Oil
Pure Stevia
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Keto Sesame Ginger Salmon Recipe
A simple side of salmon glazed with ginger and sesame, that can be prepared on the grill or in the oven. This Ginger Sesame Salmon recipe is a family favorite, ketogenic, low carb, and a THM:S.
Ingredients
- 1 plank salmon (skin on), about 3 pounds
- 1/4 cup Lemon Juice
- 1/4 cup Minced Garlic
- 2 T Ginger Powder
- 3 T Dijon Mustard (whole30 compliant)
- 1/3 cup Coconut Aminos
- 2 T Toasted Sesame Oil
- 10 drops Pure Stevia
Instructions
- Preheat oven or grill.
- In a small bowl, whisk together the lemon juice, minced garlic, ginger powder, dijon mustard, coconut aminos, toasted sesame oil, and stevia. Set aside.
- Use a paper towel to blot the salmon dry. Place on aluminum foil, skin side down, and sprinkle with salt and pepper.
- Fold the foil around the salmon, creating a "boat" so the sauce will stay inside of the foil. Then, pour the sauce over the salmon.
- Transfer to the grill or oven, whichever you are using, and cook until the internal temperature reaches 145, and the fish is tender and flaky. Generally, 35-45 minutes at 350, or 25 minutes on a hot grill.
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Nutrition Information:
Yield: 10 Serving Size: 5 ouncesAmount Per Serving: Calories: 310Total Fat: 19.9gCarbohydrates: 2.6gProtein: 27.6g
xoxo,
Gretchen
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