In a quaint coastal town where the rhythm of the waves serenaded the shores, a local fisherman’s daughter with a flair for the kitchen created a dish that celebrated the ocean’s bounty: Completely Keto Ginger Glazed Salmon.
On a golden afternoon, with the harbor bustling and seagulls dancing in the sky, she brought home the freshest catch, a beautiful salmon that mirrored the sunset. In her cozy kitchen, with windows open to the sea breeze, she lovingly prepared the salmon, glazing it with a mix of bold ginger and subtle, sweet notes, a tribute to her seaside upbringing and her adventurous palate.
As the salmon baked, its aroma wafted through the neighborhood, drawing friends and family to her doorstep. The Ginger Glazed Salmon was more than a meal; it was a gathering, a fusion of sea and spice, and a testament to the town’s love for the ocean’s gifts. Each bite was a celebration, a blend of home, heart, and the joyful tales that unfold when the sea meets the shore.
Ingredients
- 4 salmon fillets skinless
- 1/3 cup water
- 1/4 cup rice vinegar
- 1/2 tsp Pink Himalayan Salt
- 2 Tbsp Swerve Brown Sweetener
- 1/4 cup thinly sliced basil for garnish
- 2 Tbsp grated ginger
- 5 garlic cloves crushed
- 1 tsp Wheat Free Tamari Sauce
Instructions
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Mix the water, brown swerve, rice vinegar, ginger, garlic, and wheat free tamari in a bowl.
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Pour about 1/4 of the mix into a bag and marinate the salmon fillets in it for 60 minutes minimum. Save the rest of the mix.
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Heat up a pan or grill pan on medium-high flame. Season each salmon with a bit of salt and cook in the pan on high flame for 6-8 minutes.
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Using a small saucepan bring the rest of the sauce mix to a boil. Lower heat and cook on low for about 2 minutes until it thickens up a bit.
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Top the salmon with the basil then pour the sauce evenly over or spoon over.
Recipe Notes
