Luxurious Keto Japanese Breakfast: Miso-Grilled Salmon & Vegetable Fried Rice

Allergens

Fish, Eggs, Soy (in soy sauce)

Ingredients

• 2 (6 oz) salmon fillets, skin on
• 1/4 cup white miso paste
• 2 tbsp mirin
• 2 tbsp soy sauce
• 2 cups cooked cauliflower rice
• 1 cup julienned carrots
• 1 cup diced zucchini
• 1/2 cup shelled edamame, thawed
• 2 large eggs
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Instructions

1. In a small bowl, combine the miso paste, mirin, and soy sauce. Set aside.
2. Preheat a grill or grill pan over medium heat. Season salmon fillets with salt and pepper. Brush the top side of each fillet with half of the miso mixture.
3. Grill salmon for 4 5 minutes per side, brushing with remaining miso mixture during the last minute of cooking. Remove from heat and set aside.
4. In a large non stick skillet, heat sesame oil over medium heat. Add eggs and scramble until just cooked. Remove from pan and set aside.
5. In the same skillet, add cauliflower rice and cook for 2 minutes. Stir in carrots, zucchini, and edamame, cooking another 3 4 minutes or until vegetables are tender crisp.
6. Gently fold in scrambled eggs and green onions. Season with salt and pepper to taste.
7. Divide vegetable fried rice between two plates. Top each with a salmon fillet and serve immediately.

Chef’s Insight

Ensure salmon is cooked through before removing it from heat, as it will continue to cook residual heat.

Notes

This recipe is suitable for a ketogenic diet due to the low-carb vegetables and cauliflower rice.