Ingredients
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- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp allulose
- 2 tsp fresh grated ginger
- 1 garlic clove, minced
- 1 lb skinless thawed salmon, cut into 3/4 inch cubes
- 3 scallions, white and green parts, separated and sliced thin on bias
- 2 tsp toasted sesame oil
- 1 tsp kosher salt
- sesame seeds
Instructions
- Microwave the soy sauce, vinegar, sweetener, ginger, and garlic in a bowl until steaming, 30-60 seconds. Stir to dissolve the sweetener. Refrigerate until no longer warm, about 15 minutes.
- Gently combine the salmon, scallion whites, oil, salt and soy sauce mixture in a large bowl using a rubber spatula.
- Serve, sprinkled with sesame seeds and scallion greens.
Notes
- this recipe needs to be consumed within 24 hours
- omit sesame oil for less fat and higher protein
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: PSMF
- Method: No-Cook
- Cuisine: PSMF, keto, low carb, healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 0.4
- Fat: 13
- Carbohydrates: 5
- Fiber: 2
- Protein: 15
