Keto Japanese Seafood Feast: Succulent Seared Salmon & Delectable Shrimp Tempura with Sesame-Garlic Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 (6 oz) salmon fillets, skin on 1 cup almond flour 1 cup coconut flour 2 cups almond milk 4 tbsp psyllium husk powder 1 lb large shrimp, peeled and deveined 2 cups mixed vegetables (bell peppers, carrots, zucchini) 1 cup fresh spinach 3 tbsp avocado oil Salt and pepper to taste For the Sesame
• Garlic Sauce: + 1/4 cup tahini + 2 cloves garlic, minced + 1 tbsp sesame oil + 2 tbsp freshly squeezed lemon juice + 1 tbsp Bragg's liquid aminos or tamari + Salt and pepper to taste

Instructions

1. In a shallow dish, mix almond flour, coconut flour, and psyllium husk powder. In another dish, whisk almond milk with salt and pepper. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Dip shrimp in the flour mixture, then in the almond milk, and finally back into the flour mixture. Place on prepared baking sheet and bake for 12 15 minutes or until golden brown.
3. In a large non stick skillet, heat 2 tbsp avocado oil over medium high heat. Sear salmon fillets for 4 minutes per side or until cooked through. Remove from the skillet and set aside.
4. In the same skillet, add remaining avocado oil, mixed vegetables, and fresh spinach. Cook for 5 7 minutes or until vegetables are tender. e) For the Sesame Garlic Sauce, whisk together tahini, minced garlic, sesame oil, lemon juice, Bragg's liquid aminos, salt, and pepper. f) To serve, place seared salmon fillets on a platter, surround with shrimp tempura and vegetable medley, drizzle with Sesame Garlic Sauce.

Chef’s Insight

To achieve a perfect sear on the salmon, use a non-stick skillet and pat the fillets dry before cooking.

Notes

Ensure salmon fillets have the skin on for a perfect sear. For a more intense flavor, marinate the shrimp in Bragg's liquid aminos before coating and baking.