Low-carb sashimi salad with sriracha mayo
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
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 sesame seeds, roasted
- ½ ½ red chili pepper, thinly slicedred chili peppers, thinly sliced
- 1½ lbs 650 g raw sashimi grade salmon, boneless fillet 0.15" (4 mm) slicesraw sashimi grade salmon, boneless fillets 0.15" (4 mm) slices
- salt (optional)
Salad
- 2 (1 oz.) 2 (30 g) scallion slicedscallions sliced
- 1 (11 oz.) 1 (300 g) cucumber, thinly sliced
- 1 (2¼ oz.) 1 (60 g) carrot, thinly slicedcarrots, thinly sliced
- 1 (7 oz.) 1 (200 g) avocado, thinly slicedavocados, thinly sliced
- ¼ cup (1⁄8 oz.) 60 ml (4 g) 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 120 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 sesame seeds, toasted
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Thank you for your feedback.
If it is not sashimi-grade, I would not consume it raw. I will let our team know about the issue with the shopping list.