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Fish is a great choice for the low-carb/keto lifestyle since it offers plenty omegas and proteins, and of course being Asian, we do have a lot of fish recipes! This one that we will be sharing today is actually a very traditional Japanese marinade that in my opinion, is pretty much perfect. It is balanced, full of umami and really makes the fish ‘buttery’ through its miso marination! You can use this for all kinds of fish (with ratio adjustments that we will be sharing in the future), but today we selected salmon since it is widely accessible to everyone. The one thing to note about this marination is that it takes 24-36 hours (don’t go over 36 hours), so we recommend making a batch and after the fridge marination, throw it in the freezer and it should hold for 2-3 months.
This dish is a great low-carb/keto choice at only ~3 g carbs per serving with plenty of omegas and great fats to offer! The taste is a perfect balance of umami and savory salty miso flavors. Paired w/cauliflower rice, it really brings a perfect balance.
For this recipe, the special ingredients you will need are miso, soy sauce, Japanese Sake and Swerve or Monkfruit. Here is the sake we normally use for reference. You can substitute the Japanese sake for Dry Sherry if needed. You can purchase everything else on Amazon.
Now, let’s get started!
Prepping Time 5M
Marination Time 24H
Cooking Time 8M
Total Time 24H13M
Net Carb/Piece ~3g
Servings 2-3 pieces
Ingredients
Directions
1) Gather all the ingredients.
2) Pat dry salmon with a paper towel. Cut salmon into 1 inch thick slices and place into a ziplock bag.
3) In a small mixing bowl, combine Miso, Japanese Sake, Soy Sauce and Swerve or Monkfruit. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 – 36 hours in a fridge.
4) After marination, wash off excess marinade and pat salmon dry with paper towel.
5) Line oven tray with aluminum foil and spray cooking oil. Place salmon into oven and cook at 425F for 8 minutes.
6) Meanwhile, in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to serving bowl and set aside (or in a food warmer).
7) Finely chop green onions and set aside.
8) Once salmon is done, top with green onions and serve along with cauliflower rice.
Hope you enjoy this Keto Miso Salmon Marinade w/Cauliflower Rice! If you are looking for other low-carb/keto recipes, be sure to check out our Recipe Index with over 150+ recipes and growing!
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Miso Salmon Marinade w/Cauliflower Rice
Ingredients
- 3/4 lb Salmon
- 2 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tsp Swerve or Monkfruit
- 1 tbsp Soy Sauce
- 1/2 Stalk Green Onion
- 1 tbsp Butter
- 2-3 Cups Cauliflower Rice 1 Cup per Piece of Salmon
Instructions
- Gather all the ingredients.
- Pat dry salmon with a paper towel. Cut salmon into 1 inch thick slices and place into a ziplock bag.
- In a small mixing bowl, combine miso, Japanese Sake and Swerve or Monkfruit. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 - 36 hours in a fridge.
- After marination, wash off excess marinade and pat salmon dry with paper towel.
- Line oven tray with aluminum foil and spray cooking oil. Place salmon into oven and cook at 425F for 8 minutes.
- Meanwhile, in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to serving bowl and set aside (or in a food warmer).
- Finely chop green onions and set aside.
- Once salmon is done, top with green onions and serve along with cauliflower rice.
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