Keto Asian Fusion Salmon
Keto Asian Fusion Salmon and NY Strip Steak
Keto Asian fusion salmon is a delicious fusion of herbs, ginger, garlic, and spices!! Eating salmon once a week has been proven to be beneficial for heart health and to lower blood pressure due to the high levels of Omega 3 fatty acids. The red pigment of salmon contains astaxanthin which is a powerful antioxidant and will improve the elasticity of the skin. The marinade is made from fresh ginger and garlic which have antioxidant properties and help fight off colds and infectious diseases. Ginger also lowers blood sugar and garlic may help to prevent Alzheimer's. For a plain broiled salmon go to kaceysketo.com/broiled-salmon/
Equipment
- oven pan with parchment paper, grill for steak
Ingredients
- 1.5 pounds fresh salmon Aldi's has the lowest prices on salmon, $7.99 a pound. Kroger sometimes has a sale on salmon.
- 1.5 pounds NY Strip Steak May use ribeye steak, I bought my NY strip steaks at Aldi's for $7.99 a pound.
- 1/2 cup soy sauce
- 1 TB sriracha chili sauce May find in the Asian food section at Walmart.
- 1 TB honey
- 1 TB minced fresh ginger
- 1 TB minced fresh garlic
- 1/2 cup green onions-chopped
- 2 TB fresh chopped rosemary
- 2 tsp sesame seeds optional
Instructions
- Make a marinade of the soy sauce, honey, ginger, garlic, green onions, rosemary and sriracha chili sauce. Reserve some chopped green onions and rosemary for garnish.
- Save the some of the chopped green onions and fresh rosemary for garnish.
- Marinade for 1-2 hours in a casserole dish. Place the salmon on a parchment lined shallow oven pan and bake for 20 minutes at 400 degrees.
- Garnish with chopped green onions and rosemary. May sprinkle with sesame seeds. I serve with stuffed portabella mushrooms and asparagus.
- May also use marinade for NY strip steak or rib eye. Place the steaks in a casserole dish and marinade for an hour. Baste with a basting brush with marinade while grilling.
- Grill the steak until desired temperature is reached, I prefer medium rare. Baste with marinade with a basting brush while grilling.
- I serve the streaks with stuffed portabella mushrooms and asparagus.
