A simple and easy low-carb dinner. Salmon covered in a sweet and spicy brown sugar glaze and served with bok choy and cauliflower rice.
2 tbsp avocado oil
2 10-ounce bags of frozen riced cauliflower
2 cloves garlic, finely minced
4 baby bok choy, cleaned, trimmed, and cut in half (cut any larger ones into quarters) *SEE NOTES
1 tbsp grass-fed ghee
4 salmon fillets, skin on
2 tbsp butter, melted
2 tbsp coconut aminos
2 tbsp brown sugar swerve, or brown sugar if you’re not on a low-carb diet
1/2 tsp lime zest
1 tsp lime juice
1 tsp grated ginger
1/2 tsp crushed red pepper flakes
To begin, heat a large skillet, cast iron if you have it, over high heat. When the pan is heated or starts to smoke a bit, add 1 tbsp of avocado oil and the cauliflower rice to the pan. Cook the cauliflower rice, stirring continuously until all the liquid had evaporated, and the cauliflower is fluffy. Season the cauliflower rice with salt and pepper to taste and transfer it to a serving dish or individual plates.
Now, lower the heat to medium and add another tablespoon of avocado oil to the same pan. Add the garlic to the pan and stir for a few seconds. Add the bok choy, or your vegetable of choice to the pan, season with salt and pepper and sauté, turning frequently, for about 2 minutes. Now, add a couple of tablespoons of water to the pan and cover to let the bok choy steam for about 2-3 minutes. Now, transfer the bok choy to a serving dish or individual plates.
Return the pan to the heat, wipe the pan dry using a cleaned towel and increase the heat to medium-high. Add the ghee to the pan and prepare the salmon. Pat the salmon dry using a paper towel and season the salmon with salt and pepper on both sides. When the pan is hot or starts to smoke a bit, nestle the salmon pieces in the pan, flesh side down. Sear the salmon for 3 minutes and flip. When you go to flip the fish, if it’s sticking, do not force it. Let it cook for another minute, then try again. The fish will flip easily when it’s ready. Once you flip the fish, let it cook for another 2-3 minutes, skin side down.
While the fish cooks, make the sauce. Add the melted butter, coconut aminos, brown sugar swerve, lime zest, lime juice, ginger, and red pepper flakes to a small bowl and stir to combine.
Pour the sauce over the fish, lower the heat to medium and let the sauce simmer for a few minutes. While the sauce is simmering and thickening, use a brush or spoon to pick up some of the sauce from the bottom of the pan and baste the fish pieces. Remove the fish from the heat and serve with the cauliflower rice and bokchoy.
You can garnish with scallions or sesame seeds if you feel like it. But, it’s not necessary.
- You certainly do not have to use bok choy in this case. If you don’t have access to it or can’t find it, try broccoli or asparagus.
Keywords: brown sugar salmon, Low carb dinners, keto salmon recipe