In a small, vibrant community where every kitchen was a canvas for culinary artistry, an inventive chef with a penchant for the unconventional introduced a dish that redefined a classic condiment: Completely Keto Ketchup Salmon.
It was during a neighborhood cookout, where grills sizzled and laughter filled the air, that the chef unveiled her creation. The salmon, known for its rich, buttery texture, became the perfect backdrop for her homemade keto ketchup – a tangy, sweet concoction that intrigued the palate and sparked curiosity.
As the Ketchup Salmon grilled to perfection, releasing a tantalizing blend of aromas, it became the centerpiece of the event. Served alongside a crisp keto coleslaw and a medley of grilled zucchini and bell peppers, the dish was an exploration of flavor, each bite a delightful contrast between the robustness of the salmon and the playful zest of the ketchup.
That day, the Ketchup Salmon transcended its ingredients, becoming a symbol of the community’s spirit of innovation and the joy of sharing not just a meal, but a culinary adventure. As the sun set and the cookout came to a close, the lingering taste of the dish was a reminder that even the most familiar flavors can be reborn, creating new traditions and cherished memories.
Ingredients
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 8 oz boiled water
- 1 lb salmon fillet
- 1 1/2 cup Completely Keto Homemade Ketchup or heinz no sugar added ketchup
- 1/2 cup vinegar
- 1 1/2 tsp Pink Himalayan Salt
- 4 oz swerve
Instructions
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Boil the salmon for about 10 minutes.
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Let fish cool and debone and remove the skin. Put into a glass roasting dish.
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Mix all the rest of the ingredients in a bowl and pour evenly over the fish. Let the fish marinate for at least 24 hours before serving, the longer the better.
Recipe Notes
