Keto Japanese Brunch: Miso-Marinated Salmon with Cauliflower Fried Rice and Avocado Slices

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh salmon fillet
• 1/4 cup white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp rice vinegar
• 2 tbsp coconut oil
• 1 head cauliflower, grated or riced
• 1/2 cup green onions, thinly sliced
• 2 cups cooked short
• grain white rice (for non
• keto option) or use 2 cups of cooked cauliflower rice for keto version
• 2 avocados, thinly sliced
• 1 tbsp black sesame seeds, for garnish

Instructions

1. Prepare the miso marinade by combining miso paste, mirin, sake, and rice vinegar in a small bowl. Mix well to create a smooth mixture.
2. Place salmon fillet in a shallow dish and pour the miso marinade over it. Ensure that the fish is evenly coated on all sides. Cover and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.
3. In a large skillet or wok, heat coconut oil over medium high heat. Add grated cauliflower and cook until it starts to soften, stirring occasionally, about 5 7 minutes. Season with salt and pepper to taste. Remove from the pan and set aside.
4. In a separate pan, prepare your chosen rice (white rice for non keto version or cauliflower rice for keto version). Set aside.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place marinated salmon on the prepared baking sheet and bake for 12 14 minutes, or until cooked through and flaky. Remove from the oven and let it rest for a few minutes before slicing.
6. Assemble the dish by placing a scoop of rice (or cauliflower rice) in the center of each plate. Top with a portion of the cooked cauliflower, followed by sliced avocado. Place salmon on top and garnish with black sesame seeds.

Chef’s Insight

To enhance the umami flavor, use tamari instead of soy sauce in the marinade.

Notes

For a non-keto version, replace cauliflower rice with cooked short-grain white rice.