Keto New Zealand Salmon Teriyaki Bowl: A Symphony of Umami Flavors
Discover this mouthwatering Keto New Zealand Salmon Teriyaki Bowl recipe, perfected by a Michelin-star chef, that will captivate your senses with its sumptuous flavors and elegant presentation. Enjoy a feast for the eyes with our Flux/ComfyUI compatible image prompts.
Allergens
Fish, Soy (if using store-bought teriyaki sauce)
Ingredients
- 1. 4 (6 oz) portions of New Zealand salmon fillet, skin on 2. 1 cup cherry tomatoes, halved 3. 1 cup snap peas, trimmed 4. 1/2 cup edamame, shelled 5. 1 avocado, peeled and sliced 6. 1 cup cooked jasmine rice (for non
- Keto option), or cauliflower rice for Keto 7. 1/4 cup teriyaki sauce (homemade or store
- bought) 8. Salt and pepper, to taste 9. Olive oil, for brushing 10. Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the salmon fillets with olive oil and season with salt and pepper. Place them on the prepared baking sheet, skin side down.
- Bake the salmon for 12 15 minutes or until cooked through.
- In a pan over medium heat, warm the teriyaki sauce. Add the cherry tomatoes and cook for 2 minutes. Then add the snap peas and edamame, and cook for another 3 minutes or until heated through.
- Assemble the bowls: Divide the cooked rice (or cauliflower rice) among 4 bowls. Top each with a portion of baked salmon, then spoon the teriyaki vegetables over the salmon. Finish with avocado slices and a sprinkle of fresh parsley.
Chef’s Insight
Balance flavors and textures are essential in this dish, with the tender salmon, crunchy snap peas, and creamy avocado.
Notes
For an even more flavorful dish, try marinating the salmon in teriyaki sauce for 30 minutes before baking.