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!
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!
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.
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 5MMarination Time 24H
Cooking Time 8M
Total Time 24H13M
Net Carb/Piece ~3g
Servings 2 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/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) 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.
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 your low-carb/keto Miso Salmon Marinade w/Cauliflower Rice!
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Miso Salmon Marinade w/Cauliflower Rice
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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