In a bustling city known for its eclectic food scene and hidden culinary gems, a young chef with a passion for fusion cuisine introduced a dish that quickly became the signature of her quaint, lantern-lit restaurant: Completely Keto Marinated Salmon with Thyme and Cheesy Mushrooms.
Inspired by the vibrant energy of the city and her love for blending traditional flavors with modern twists, the chef meticulously marinated the salmon fillets in Completely Keto Teriyaki Sauce, infusing them with a depth of flavor that spoke of her culinary journey. The addition of fresh thyme brought a whisper of the countryside to the urban setting, creating a beautiful contrast that delighted the senses.
As the Marinated Salmon with Thyme and Cheesy Mushrooms was served, its aroma weaving through the intimate spaces of the restaurant, it became more than a meal; it was a story on a plate. Paired with a side of steamed asparagus or a crisp, green salad, the dish offered a moment of sublime indulgence, where the richness of the salmon and the earthy creaminess of the mushrooms danced in harmony.
That evening, as patrons lingered over their plates, the Marinated Salmon with Thyme and Cheesy Mushrooms did more than satiate their appetites; it sparked conversations, evoked memories, and brought together the essence of the city’s vibrant culinary tapestry, one savory, heartfelt bite at a time.
Completely Keto Marinated Salmon with Thyme and Cheesy Mushrooms
- 1 1/2 lb salon fillets
- Completely Keto Teriyaki Sauce for marinating
- 1 Tbsp Extra virgin olive oil
- 2 fresh thyme sprigs chopped up
- 16 oz mushrooms sliced
- 3 1/2 Tbsp cream cheese
- black pepper
Marinate salmon in teriyaki for minimum 30 minutes or max 8 hours.
Set oven to 375 degrees.
Bake salmon on a baking sheet lined with parchment paper for 12 minutes.
While salmon bakes, heat up the EVOO and add the mushrooms in.
Cook until softened up, then add in cream cheese and keep sauteing until just melts.
Pour the mushroom mix into a serving dish and top with salmon or vice versa.
Sprinkle black pepper and garnish with bits of chopped thyme sprigs.