Teriyaki Salmon Bowl with Cauliflower Rice
The BEST Asian Low-Carb/Keto recipe for Teriyaki Salmon Bowl with Cauliflower Rice. Enjoy the this traditional recipe at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1/2 lbs Salmon Fillet skinless
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Almond Flour
- 1 tbsp Olive Oil
- 1/2 Stalk Green Onion
- 4 tbsp Japanese Sake
- 2 tbsp Swerve/Monkfruit
- 2 tbsp Soy Sauce
- 1/8 tsp Xanthan Gum optional to thicken teriyaki sauce
- 2 Cups Cauliflower Rice
- 2 tbsp Butter
Gather all the ingredients.
Pat down any liquid from salmon with a paper towel and sprinkle salt and black pepper evenly on both sides of the fillet. Cut into 2 vertical slices ~2 inch width and lightly sprinkle/pat Almond Flour on both sides. Set side.
Finely chop green onions and set aside.
In a Teflon sauce pan, add Japanese Sake, Swerve/Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring. Once 2 minutes has passed, remove from heat and set aside. Note – if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.
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).
Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil starts to lightly smoke, reduce heat to medium-high and carefully place salmon cuts into cast iron pan (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter). Cook for 2-2.5 minutes. When searing, do not move the meat.
After searing, carefully flip the salmon to the other side and cook for an additional 1-2 minutes until fish meat easily flakes off.
Transfer salmon onto cauliflower rice and top with teriyaki sauce and green onions.