Scale
Ingredients
For the Salmon:
- 1 orange
- 2 teaspoons coconut aminos
- 2 teaspoons orange zestÂ
- 1 teaspoon ground ginger
- 1 teaspoon garlic powderÂ
- 1 pound king salmon, cut into 2 1/2-pound filets (FREE salmon from Butcher Box with their keto bundle)
- ½ teaspoon fine salt (I use Real Salt)
- 1 tablespoon ghee or coconut oilÂ
For the Veggies:
- 2 tablespoon ghee or coconut oilÂ
- 3 medium carrots, cut into matchsticksÂ
- 3 cloves garlic, sliced
- 2 cups sliced shiitake mushroomsÂ
- ½ teaspoon fine salt
- Splash of fish sauce
- Splash of coconut aminosÂ
To Garnish:
- 2 green onion cut on the bias
- 1 teaspoon sesame seeds
Instructions
- Juice the orange into a medium bowl, mix in the aminos, orange zest, ground ginger and garlic powder. Place the salmon filets meat side down in the marinade, not getting the skin wet.Â
- Heat a large skillet over medium heat. When it comes to temperature, melt the 2 tablespoons ghee in the skillet. Then add in the carrots, and salt, and sauté for 2-3 minutes or until beginning to brown. Stir in the garlic and mushrooms, sauté for 10 minutes or until tender, toasty, and aromatic. Stir in the aminos and fish sauce and stir well.
- Transfer the veggies to a bowl, cover and set aside. Put another tablespoon of ghee in the skillet then place the salmon filets, skin side down in the melted ghee. Cook here, undisturbed for 5 minutes. Then sear the filets for 30 seconds on all remaining sides.Â
- Arrange the salmon skin side down again on the skillet and pour the remaining marinade over the salmon filets. Remove them from the skillet and serve over the veggies.Â
- Garnish with green onion and sesame seeds. Enjoy!
Recipe Notes:
- Net carbs per serving: 13.8g
- For coconut free use gluten free low sodium tamariÂ
- To make AIP omit sesame seeds and sesame oil, use coconut oil to cook with.
- To make it more keto friendly, use zucchini instead of carrots.
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Fat: 47.3g
- Carbohydrates: 18.4g
- Fiber: 4.6g
- Protein: 48.9g
