45 min 2
Teriyaki Salmon with Spicy Mayo and Asparagus
While teriyaki sauce traditionally does contain sugar, our keto-friendly version uses a sugar-free substitute that is still highly comparable and tastes almost the same on a protein like salmon, which absorbs flavors very well. Topped with a spicy aioli, this flaky fish dish is served with buttered asparagus for a classic-style dinner. If you enjoy an added crunch, toss some slivered almonds in with the asparagus right before serving.
FOR THE SPICY MAYO: 2 teaspoons minced garlic
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
1 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
½ cup olive oil
FOR SALMON AND ASPARAGUS: 12 asparagus spears
½ teaspoon minced fresh ginger
2 teaspoon olive oil, divided
½ teaspoon rice wine vinegar
¼ teaspoon freshly ground black pepper
4 tablespoons Teriyaki Sauce, or purchased sugar-free teriyaki sauce (such as Seal Sama)
2 (8-ounce) salmon fillets
Sliced scallions, for garnish
Directions Preparing:20 minCooking:25 min
Step 1TO MAKE THE SPICY MAYO: In a food processor, mix the garlic and lemon juice until smooth.
Step 2Add the egg, salt, cayenne pepper, and black pepper to the garlic and lemon juice puree. While pureeing, slowly add the olive oil until the mayo forms. Set aside in the refrigerator while the fillets cook.
Step 3TO MAKE THE SALMON AND ASPARAGUS: Preheat the oven to 400°F.
Step 4Remove the woody end from the asparagus, leaving only the tender portion of the stalk.
Step 5In a medium bowl, mix together the ginger, 1 teaspoon of olive oil, rice wine vinegar, pepper, and the Teriyaki Sauce.
Step 6Add the salmon and cover completely with the sauce.
Step 7Line a baking dish with aluminum foil. Transfer the salmon from the sauce to the dish. Pour any remaining sauce over the fillets. Tuck the asparagus around the fillets and drizzle them with the remaining teaspoon of olive oil.
Step 8Put the dish in the preheated oven. Bake for 15 to 20 minutes, depending on the thickness of the fillets.
Step 9Remove the dish from the oven and check the fillets for doneness.
Step 10Serve immediately with half of the spicy mayo. Garnish with the scallions. Refrigerate the remaining mayo in an airtight container.
Nutrition Facts (per serving of 3:1)