Teriyaki is a traditional accompaniment for salmon, however considerations about soy might have saved you away from having fun with this combo. No extra. Primal Kitchen® No-Soy Teriyaki brings the style to new life. And it goes completely with this Primal- and keto-friendly cauliflower rice combine. Scallions, carrots, garlic and orange add all of the nuance and brightness you’d count on from this Asian-inspired bowl. It’s an ideal dinner any night time of the week (or leftovers lunch).
Prep Time: 10 minutes
Prepare dinner Time: 25 minutes
- 2 eggs
- 1 Tbsp. Primal Kitchen® Avocado Oil
- half Tbsp. sesame oil
- half cup chopped carrot
- half cup chopped inexperienced onion
- 2 cloves minced garlic
- 1 tsp. minced ginger
- Three cups cauliflower rice
- 2 Tbsp. coconut aminos
- To garnish: sesame seeds, inexperienced onion, sriracha
Preheat the oven to 350 ºF/176 ºC. In a small bowl, mix the Primal Kitchen Teriyaki Sauce and ½ tablespoon sesame oil. Brush the salmon throughout with the sauce and permit it to marinate at room temperature for 10-15 minutes.
Place an orange slice on high of every items of salmon and place them on a parchment lined sheet pan on high of the crushed salmon. Bake till the salmon is simply opaque within the heart. The size of time will depend upon the thickness of the salmon items, however estimate round 15 minutes. Take away the salmon from the oven and sprinkle with sesame seeds.
Whereas the salmon is cooking, whisk the eggs collectively in a small bowl. Warmth a big skillet over medium excessive warmth. As soon as sizzling, add the avocado oil and shortly after the whisked egg. Use a rubber spatula to fastidiously flip the egg over as soon as the omelet units. As soon as the egg has set, take away it with the spatula, place it on a plate and reduce it into make small strips.
In the identical pan, add the remaining ½ tablespoon of sesame oil and the chopped carrot over medium warmth. Saute till the carrot begins to melt, then add half of the inexperienced onion. Stir for 30 seconds or so and add the garlic and ginger. Warmth till aromatic and add within the cauliflower rice. Warmth over medium-high warmth rapidly for 2-Three minutes, till the rice begins to melt. Add the coconut aminos in 1 tablespoon at a time, stirring in between so the cauliflower can take in a number of the liquid. As soon as the cauliflower is browned and has softened, add the remaining inexperienced onion and the chopped egg and toss. Take away the pan from the warmth and add any garnishes you want. Serve alongside the salmon.
- Energy: 408
- Web Carbs: 13 grams
- Fats: 20 grams
- Protein: 37 grams