In a quaint seaside town, where the rhythm of the waves whispered tales of the deep, a group of women, lifelong friends united by their shared love for the sea, gathered at their favorite beachside eatery to celebrate the return of one of their own from a culinary journey abroad. As they exchanged stories and laughter, a dish on the menu caught their eye, promising a taste of adventure right in their hometown: Completely Keto Maple Glazed Salmon.
Inspired by the chef’s recent travels to the forests of Vermont and his passion for keto cuisine, the dish was a bold fusion of land and sea. The salmon, fresh from the morning’s catch, was marinated in a blend of organic Pyure Maple Syrup, Wheat Free Tamari Sauce, and a hint of garlic and ginger, then pan-seared to perfection in a mix of extra virgin and sesame oils.
As the Maple Glazed Salmon arrived, glistening under the soft glow of the setting sun, it was more than just a meal; it was a canvas of flavors, each bite a harmony of the sweet and savory, with a sprinkle of sesame seeds adding a final touch of elegance. The women savored the dish, paired with a side of steamed asparagus and a crisp, refreshing keto salad, each flavor a testament to the chef’s skill and the bond of friendship that had drawn them together.
That evening, as the waves danced in the moonlight and the laughter of the women mingled with the sea breeze, the Completely Keto Maple Glazed Salmon became more than a culinary delight; it was a symbol of their enduring friendship, a celebration of new experiences shared and old memories cherished. As they parted ways, the warmth of the evening lingered, a sweet reminder of the joy found in simple pleasures, the beauty of the sea, and the unbreakable bond of friends reunited.
Ingredients
- 1 lb salmon fillet cut into 4 pieces
- 1 garlic clove minced
- 1 Tbsp Wheat Free Tamari Sauce
- black pepper
- 2 Tbsp Extra virgin olive oil
- Pink Himalayan Salt
- 1 Tbsp sesame oil
- 1/4 cup Pyure Organic Maple Syrup
- 1 tsp fresh ginger minced
- sesame seeds for garnish
Instructions
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Let salmon sit out of fridge for half an hour before cooking.
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Heat a large pan over medium flame until fully heated.
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Pour the EVOO into the pan.
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Dry the fish by patting down with paper towel and season with salt and pepper.
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Sear the salmon skin down for 4 minutes.
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Mix all the rest of the ingredients well to form the sauce and brush it onto the salmon a couple times. Save the rest of the sauce.
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Flip the fillets and cook for another 2 minutes. Take off the flame and let sit for a few minutes.
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Serve the salmon with the rest of the sauce either poured over or on the side. Garnish with sesame seeds.
Recipe Notes
