Low-carb sashimi salad with sriracha mayo

Name: Low-carb sashimi salad with sriracha mayo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 tbsp tamari soy sauce; 2 tsp sesame oil; 2 limes, juice; 1 tbsp light olive oil; 1 tbsp ground ginger; 1 2/3 tbsp sesame seeds, roasted; 1 red chili pepper, thinly sliced; 1 1/2 lbs raw sashimi grade salmon 0.15" (4 mm) slices; salt (optional); 2 scallions sliced; 1 cucumber, thinly sliced; 1 carrot, thinly sliced; 1 avocado, thinly sliced; 2/5 cup fresh cilantro, finely chopped; 2 tbsp rice vinegar; 1/2 tbsp sriracha sauce; 1/2 cup mayonnaise; 1 garlic clove, pressed

Tender sashimi-grade raw salmon gets a dollop of zesty mayo sauce and a side salad of fresh crispy veggies and creamy avocado. It's the perfect low-carb, keto lunch with lots of protein and healthy fat — and a terrific taste.

USMetric

4 servingservings

Ingredients

Salmon

2 tbsp 2 tbsp tamari soy sauce
2 tsp 2 tsp sesame oil
1 1 lime, juicelimes, juice
1 tbsp 1 tbsp light olive oil
1 tbsp 1 tbsp ground ginger
1 tbsp 1 tbsp (10 g) sesame seeds, roasted
½ ½ red chili pepper, thinly slicedred chili peppers, thinly sliced
1½ lbs 650 g raw sashimi grade salmon 0.15" (4 mm) slices
salt (optional)

Salad

2 2 scallion slicedscallions sliced
1 1 cucumber, thinly sliced
1 1 carrot, thinly slicedcarrots, thinly sliced
1 1 avocado, thinly slicedavocados, thinly sliced
¼ cup 60 ml fresh cilantro, finely chopped
2 tbsp 2 tbsp rice vinegar
2 tbsp 2 tbsp tamari soy sauce

Sriracha mayo

½ tbsp ½ tbsp sriracha sauce
½ cup 125 ml mayonnaise
1 1 garlic clove, pressedgarlic cloves, pressed

Garnish (optional)

2 tbsp 2 tbsp fresh cilantro
1 1 lime, sliceslimes, slices
½ ½ red chili pepperred chili peppers
2 tsp 2 tsp (6 g) sesame seeds, toasted

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Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Put all of the ingredients for the salmon marinade in a bowl and stir. Add the salmon and mix so everything get covered.
Prepare the salad and mix it together with the rice vinegar, soy sauce and cilantro. Let it marinate for at least 10 minutes. Divide it evenly on plates.
Mix together all the ingredients for the sriracha mayo in a bowl.
Add the marinated salmon to the plates and drizzle with the sriracha mayo. Garnish with extra cilantro, red chili and lime. Serve right away.

Tips

Sashimi or sushi-grade salmon is a process of deep freezing the fresh fish at a specific temperature and time. Typically it is a week at -4°F (-20°C) or 15 hours at -31°F (-35°C). It is found most often in the freezers of Japanese food stores or at high-quality fish shops.