Keto-Friendly Seared Salmon with Shirataki Rice Bowl

1. Marinate the salmon

Place the salmon fillets in an 8-inch baking dish and pour 3 tablespoons of soy sauce over them. Make sure the fillets are well-coated, then cover and refrigerate for 30 minutes.

2. Marinate the cucumbers

While the salmon is marinating, slice the cucumbers thinly and marinate them in a small bowl with the remaining tablespoon of soy sauce.

3. Sear the salmon

When the salmon is ready, heat a medium skillet over medium-high heat and add the tablespoon of ghee. Once the ghee is hot and shimmering, place the marinated salmon fillets in the skillet, skin-side down. Sear for 3 to 4 minutes on each side, allowing the skin to turn crispy and golden-brown.

4. Prepare the shirataki rice

Rinse the rice thoroughly under cold water using a colander. Transfer the rice to a saucepan, cover with water, and bring to a boil for about 2 minutes. Drain the rice back into the colander. To finish, dry roast the rice in the same saucepan over medium heat until the grains are dry and opaque.

5. Season the avocado

As your rice is drying, season the diced avocado with a pinch of pink salt and some freshly ground black pepper to taste.

6. Assemble the bowls

Once the salmon is done, remove the skin and cut the fillets into bite-size pieces. To assemble your bowls, divide the cooked shirataki rice between two bowls. Top each bowl with the marinated cucumber slices, seasoned avocado, and seared salmon pieces. Serve immediately.