In a bustling metropolitan city, where fusion restaurants lined the streets and culinary innovation was the norm, a small, family-owned eatery made waves with a unique creation: Completely Keto Wasabi Sauce Salmon.
The chef, a second-generation restaurateur with a flair for bold flavors, had long pondered over a dish that would combine the traditions of her Japanese heritage with her family’s newfound keto lifestyle. One evening, inspired by the bright city lights and the diverse palates of her patrons, she crafted the Wasabi Sauce Salmon, a dish that perfectly balanced the zesty punch of wasabi with the rich, smooth undertones of the keto-friendly sauce.
As the salmon, delicately cooked and artfully plated, was served, it became an instant sensation. Diners were enthralled by the unexpected harmony of flavors, each bite a journey through contrasting yet complementary tastes. Accompanied by a side of stir-fried keto noodles and a refreshing cucumber salad dressed in a light vinaigrette, the Wasabi Sauce Salmon was not just a meal; it was an experience, a testament to the chef’s ingenuity, and a dish that brought together lovers of traditional cuisine and modern keto eaters in mutual appreciation of culinary creativity.
Ingredients
- 4 salmon fillets
- 1/2 cup Extra virgin olive oil
- 1 cup mayonnaise
- 1/4 cup Swerve Brown Sweetener
- 1 oz lemon juice
- 1 tsp wasabi powder
Instructions
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Mix all the ingredients except salmon in a bowl.
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Put the salmon in a pyrex dish and pour half of the sauce over. Cover the salmon and let it sit for at least 60 minutes to marinate in fridge.
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Preheat oven to 400 degrees.
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Uncover salmon and bake for 15 minutes, serve with the rest of the sauce poured over.
Recipe Notes
