Hook yourself some fancy breaded salmon with a little grilled bait and a drizzle of teriyaki sauce.
Portions: 4
Preparation: 13 minutes
Cooking time: 16 minutes
IngrEdients
- For the crispy, spicy salmon:
- 1 salmon fillet
- 1/4 cup (60 mL) dried keto breadcrumbs
- 1/4 cup (60 mL) pork rind, fried and crumbled
- 1/4 cup (60 mL) brown erythritol
- 2 Tbsp (30 mL) green onions, finely chopped
- 1 Tbsp (15 mL) sambal oelek
- 1 tsp (5 mL) hot sauce (Frank’s Red Hot or other)
- 1/4 cup (60 mL) butter, melted
- Zest of 1/2 lemon
- Salt and pepper
- Teriyaki sauce:
- 1 shallot, finely chopped
- 3 Tbsp (45 mL) sesame oil
- 1/4 cup (60 mL) keto-friendly soy sauce
- 1/4 cup (60 mL) brown erythritol
- 1 clove garlic, finely chopped
- 1 tsp (5 mL) sambal oelek
- 2 Tbsp (30 mL) rice vinegar
- 2 Tbsp (30 mL) toasted sesame seeds
- 1/2 tsp (2 mL) xanthan gum
Steps
As my grandma always said: “Fire up your oven to 350 F (180 C), you little scamp!”
In a large bowl, combine the dried breadcrumbs, fried pork rind, brown erythritol, green onion, sambal oelek, hot sauce, melted butter, pepper and salt.
Fish your pre-caught salmon fillet out of the fridge.
Wrap it up nice and warm in its red hot crispy coat.
Put the fish in a dish and bake for about 16 minutes precisely.
Then turn the oven to “broil” and give the salmon a deep brown tan (but make sure it doesn’t get burned to a crisp)! Only sunfish can take that kind of heat (haha).
For the teriyaki sauce, grab a pan and sweat the garlic and shallots in the sesame oil. The divine aroma rising from the pan will make anyone who’s not invited to dinner wish they were. Too bad for them!
Deglaze the pan with the rice vinegar. Now add the soy sauce, sambal oelek, erythritol and toasted sesame seeds.
Bring the sauce to a boil, then sprinkle the xantham gum in and whisk to thicken before serving.
Fish the salmon out of the oven and introduce it to a chopping board: “Salmon, meet Board. Board, meet Salmon. Now you’re acquainted, let’s get down to business!”
Sprinkle the lemon zest on the salmon and spoon the sauce over it with a spoon-shaped kitchen implement commonly known as a spoon.
TOOLS
One Impostor’s signature chopping board
one oven
one nose
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