Miso Salmon Marinade wCauliflower Rice LowCarbingAsian Cover

Miso Salmon Marinade w/Cauliflower Rice


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 like this Miso Salmon Marinade w/Cauliflower Rice dish!

Miso Salmon Marinade wCauliflower Rice LowCarbingAsian Pin 1

This one that we will be sharing today is actually a very traditional Japanese marinade that in my opinion, is pretty much perfect.  It’s balanced, full of umami and really makes the fish ‘buttery’ through its miso marination!   It’s actually the very same marination that’s used for Miso Gindara!

The taste is a perfect balance of umami and savory salty miso flavors.  Paired w/cauliflower rice, it really brings a nice full meal!

Miso Salmon Marinade wCauliflower Rice LowCarbingAsian Pic 2

You can use this marination 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’d hold for 2-3 months.

Miso Salmon Marinade wCauliflower Rice LowCarbingAsian Pic 1

For this recipe, the special ingredients you will need are Miso, Soy Sauce, Japanese Sake and Swerve/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 pieces

Ingredients

  • 1/2 lbs Salmon Fillet
  • 2 tbsp Miso
  • 2 tbsp Japanese Sake
  • 2 tsp Swerve/Monkfruit
  • 1 tbsp Soy Sauce
  • 1/2 Stalk of Green Onion
  • 1 tbsp Butter
  • 2-3 Cups Cauliflower Rice (1 Cup per Piece of Salmon)

Directions

1) Gather all the ingredients.

Keto Low Carb Miso Salmon Marinade Recipe (1)

2) Pat dry salmon with a paper towel. Cut salmon into 1 inch thick slices and place into a ziplock bag.

Keto Low Carb Miso Salmon Marinade Recipe (20)

3) In a small mixing bowl, combine Miso, Japanese Sake, Soy Sauce and Swerve/Monkfruit.  Mix well, pour marinade into ziplock bag and seal.  You will need to marinate between 24 – 36 hours in a fridge.

Keto Low Carb Miso Salmon Marinade Recipe (21)

Keto Low Carb Miso Salmon Marinade Recipe (22)

Keto Low Carb Miso Salmon Marinade Recipe (21)

4) After marination, wash off excess marinade and pat salmon dry with paper towel.

Keto Low Carb Miso Salmon Marinade Recipe (24)

5) Place salmon on a silicone baking mat or oiled sheet of aluminum foil.  Transfer salmon into the oven and cook at 425F for 8 minutes.  

Keto Low Carb Miso Salmon Marinade Recipe (14)

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).

Keto Low Carb Miso Salmon Marinade Recipe (30)

7) Finely chop green onions and set aside.

Keto Low Carb Miso Salmon Marinade Recipe (10)

8) Once salmon is done, top with green onions and serve along with cauliflower rice.

Keto Low Carb Miso Salmon Marinade Recipe (25)

Hope you enjoy your low-carb/keto Miso Salmon Marinade w/Cauliflower Rice! 

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More Recipes

Miso Salmon Marinade wCauliflower Rice LowCarbingAsian Pin 2

Miso Salmon Marinade wCauliflower Rice LowCarbingAsian Cover 2

Miso Salmon Marinade w/Cauliflower Rice

The BEST Asian Low-Carb/Keto recipe for Miso Salmon Marinade w/Cauliflower Rice. Enjoy the wonders of a Miso marinade at only ~3g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
4.5 from 6 votes
Course: Main Course
Cuisine: Japanese
Keyword: keto asian seafood, keto salmon, keto seafood marinade, lowcarb asian seafood, lowcarb salmon, lowcarb seafood marinade
Prep Time: 5 minutes
Cook Time: 8 minutes
Marination Time: 1 day
Total Time: 1 day 13 minutes
Servings: 2
Print Recipe

Ingredients

  • 1/2 lbs Salmon Fillet
  • 2 tbsp Miso
  • 2 tbsp Japanese Sake
  • 2 tsp Swerve/Monkfruit
  • 1 tbsp Soy Sauce
  • 1/2 Stalk Green Onion
  • 1 tbsp Butter
  • 2 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, Soy Sauce and Swerve/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.
  • Place salmon on a silicone baking mat or oiled sheet of aluminum foil. Transfer salmon into the 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.

Video

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