Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Cover 2
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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.
Course Main Course
Cuisine Asian, Asian Fusion, Japanese
Keyword keto salmon, keto teriyaki, lowcarb salmon, lowcarb teriyaki, teriyaki salmon, teriyaki seafood
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

Salmon

  • 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

Sauce

  • 4 tbsp Japanese Sake
  • 2 tbsp Swerve/Monkfruit
  • 2 tbsp Soy Sauce
  • 1/8 tsp Xanthan Gum optional to thicken teriyaki sauce

Cauliflower Rice

  • 2 Cups Cauliflower Rice
  • 2 tbsp Butter

Instructions

  • 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.

Video