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Low-sugar Teriyaki Salmon Salad
Here are some serving suggestions to complement your Teriyaki Salmon Salad:
Cauliflower Rice: A low-carb alternative to traditional rice. You can sauté it with a bit of olive oil, garlic, and green onions for added flavor.
Steamed Broccoli: These nutrient-packed florets offer a great texture contrast to the salad and work wonders in soaking up any additional dressing.
Seaweed Salad: This can introduce a nice umami flavor, and it's a traditional accompaniment to many Asian dishes, including salmon.
Shirataki Noodles: Known for being incredibly low in calories and carbs, they can be lightly sautéed with some garlic and a splash of soy sauce for a noodle side dish without the guilt.
Miso Soup: Light and flavorful, a bowl of miso soup with tofu and seaweed can be warming and comforting.
Green Tea or Herbal Tea: These teas can aid in digestion and are a great way to wrap up your meal.
Chilled Zucchini Soup: For those hot days, a refreshing zucchini soup can be a delightful starter.
Pickled Vegetables: These can be a tangy and crunchy addition to your meal, aiding in digestion.
Almond Flour Garlic Bread: A low-carb alternative to regular bread, this can be baked in advance and served on the side.
Avocado Slices: The creaminess of avocado pairs well with the richness of salmon and can be added either within the salad or as a side.
Serves
Prep Time
Total Time
Calories
Protein
Fat
Carbs
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Ingredients
For the Salmon:
4 salmon fillets (each weighing about 6 oz to ensure 20-30 grams of protein per serving)
1/4 cup low-sodium soy sauce or tamari
1 tablespoon erythritol or stevia (suitable for diabetics)
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
For the Salad:
8 cups mixed salad greens (e.g., kale, spinach, arugula)
1/2 cup cherry tomatoes, halved
1 cucumber, spiralized or thinly sliced
1/4 cup edamame beans, shelled
2 green onions, sliced
1 tablespoon chia seeds, for added protein and texture
For the Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon low-sodium soy sauce or tamari
1/2 teaspoon erythritol or stevia
1 teaspoon grated fresh ginger
Directions
Marinate the Salmon: Combine soy sauce or tamari, erythritol or stevia, garlic, ginger, and sesame oil in a bowl. Add the salmon fillets and ensure they're well-coated. Marinate for at least 30 minutes in the refrigerator.
Prepare the Dressing: Whisk together olive oil, apple cider vinegar, soy sauce or tamari, erythritol or stevia, and ginger in a bowl. Set aside.
Cook the Salmon: Preheat a grill or stovetop pan over medium heat. Cook the salmon for about 4-5 minutes on each side, or until it reaches the desired level of doneness.
Assemble the Salad: Toss the salad greens, cherry tomatoes, cucumber, edamame, and green onions together.
Serve: Place the salads on individual plates and top with a salmon fillet. Drizzle with the dressing and sprinkle with chia seeds.
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