In a bustling city where time is of the essence, but the desire for healthy, flavorful meals remains undiminished, Liam, a creative keto chef, sought to craft a dish that was both quick to prepare and deliciously satisfying. Drawing inspiration from his love for Asian cuisine and his commitment to the keto lifestyle, Liam invented the Completely Keto Instant Salmon in Caramel Sauce.
Using a blend of freshly grated ginger, xylitol for a guilt-free sweetness, and wheat-free tamari for depth, Liam created a caramel sauce that was a perfect complement to the rich, tender salmon. A splash of lime juice added just the right amount of zest, while the olive oil ensured a silky texture. Seasoned with pink Himalayan salt and black pepper, the salmon was transformed into a culinary delight.
This dish quickly became Liam’s go-to for a nutritious, indulgent meal that could be enjoyed any night of the week, pairing beautifully with a side of steamed broccoli or a crisp keto salad. It was a testament to his belief that fast food could be both healthy and extraordinarily delicious.
Ingredients
- 1 Tbsp ginger freshly grated
- 24 oz fillets of salmon 4 filets 6 oz each
- 1/3 cup Xylitol or Swerve
- 1 Tsp Pink Himalayan salt
- 2 Tbsp Wheat Free Tamari Sauce Wheat Free
- 2 Tbsp Water
- 1/2 Tsp black Pepper
- 1 Tbsp Lime Juice
- 1 Tbs olive or coconut oil
Instructions
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Turn your Instant Pot on Saute
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Add the oil, sweetener, water, tamari, ginger, lime juice, salt and black pepper.
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Simmer the ingredients then turn off.
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Place the fish skin side up (if your fillets come with skin)
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Spoon the sauce on top of the fish.
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Using your Instant pot on MANUAL, close the pot and seal it.
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Cook on low pressure for 2 minutes.
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Let the pressure release.
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Serve the salmon so the caramelized brown side is face up.
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Garnish with sliced scallions.
