Keto Korean Brunch: Spicy Kimchi Fried Rice with Soy-Glazed Salmon

Allergens

Fish, Soy, Dairy

Ingredients

• 1 cup cauliflower rice
• 2 cups kimchi, chopped
• 4 oz cream cheese, cubed
• 2 tbsp green onions, thinly sliced
• 4 salmon fillets
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp black pepper, ground
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Begin by preparing the spicy kimchi fried rice. In a large pan, heat olive oil over medium heat. Add cauliflower rice and cook for about 5 minutes or until it starts to turn golden brown.
2. Stir in chopped kimchi and continue cooking for another 3 4 minutes. Season with salt, black pepper, and garlic powder according to your taste preferences. Remove from heat and set aside.
3. In a small bowl, combine soy sauce, honey, sesame oil, and black pepper. Mix well to create the glaze for the salmon.
4. Preheat oven to 400°F (200°C). Place salmon fillets on a lined baking sheet. Brush the top of each fillet with the soy glaze mixture, making sure they are evenly coated.
5. Bake in the preheated oven for 12 15 minutes or until the salmon flakes easily with a fork.
6. To serve, place a generous scoop of kimchi fried rice on each plate and top it with a succulent soy glazed salmon fillet. Garnish with green onions for an added touch of freshness.

Chef’s Insight

The combination of spicy kimchi fried rice and tender soy-glazed salmon is not only delicious but also nutritionally balanced, making it perfect for a keto diet.

Notes

For a dairy-free version, omit the cream cheese or use a suitable substitute. - Adjust the spiciness of the kimchi to suit your preferences.