Korean-style pan-fried salmon with kale and oyster mushrooms
Delicious and healthy glazed salmon with soja sauce accompanied by sautéed kale and oyster mushrooms.
Low Carbs, Keto
Ingredients
Portions:
4
For the salmon:
200 g
salmon fillet
2 tbsp
low salt soy sauce
1 tbsp
sesame oil
1 tbsp
honey
1 clove
garlic, minced
1 tsp
fresh ginger, grated
For the vegetables:
100 g
kale, chopped
100 g
grey oyster mushrooms, sliced
50 g
Chinese cabbage, shredded
50 g
broccoli, cut into small florets
For the garnish:
1 tbsp
white sesame seeds
1 tsp
black sesame seeds
juice of 1 lime
1 red chilli, finely sliced
fresh coriander, chopped
1 tbsp
rice vinegar
2 stalks
spring onions, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a small bowl, mix low salt soy sauce, sesame oil, honey, minced garlic, grated ginger, and lime juice to create the glaze.
- Marinate the salmon fillet in the glaze for at least 10 minutes.
- Heat a non-stick skillet over medium heat. Pan-fry the salmon for 4-5 minutes on each side until cooked through and golden.
- In another pan, sauté chopped kale, sliced grey oyster mushrooms, and spring onions in sesame oil until the kale is wilted and mushrooms are tender.
- Serve the salmon on a bed of sautéed kale and mushrooms. Garnish with chopped fresh coriander, sliced red chili, and sprinkle with white and black sesame seeds.
For a more intense flavor, marinate the salmon for longer, ideally 30 minutes in the refrigerator.
This recipe is perfect for those following a low carb or keto diet.