We’ve talked a lot about how salmon is a Ketology superfood. A great source of the good Omega-3 fats we need, this protein source also is rich in B vitamins, selenium and is delicious! This is a keto salmon recipe I’ve been making for years – it’s simple to make and is another family favorite that also happens to be perfect for a Ketogenic lifestyle.
Why is Salmon a keto superfood?
We have a few keto salmon recipes on in our repertoire. Why? Rich in Omega-3 fatty acids and quite versatile to cook with, Salmon is a great source of good protein as well. Like eggs, salmon is loaded with B Vitamins and Selenium and aids weight control and reduces the risks of heart disease. While many tout the importance of eating wild caught salmon vs. farm raised and with some good reasoning, adding fresh salmon to your diet is beneficial from any reputable source.
I’ll usually make a double portion of this keto salmon recipe and save half for lunch or dinner later in the week. You can find wasabi paste in most supermarkets – adjust based on your taste…a little of this paste goes a long way!
- 1/2 cup mayonnaise
- 1/4 cup fresh cilantro leaves
- 3 tablespoons fresh lime juice about 2 limes
- 2 to 3 teaspoons wasabi paste
- 1 1- inch piece of fresh ginger peeled and finely chopped
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 skinless salmon fillets (6 to 8 ounces each)
- In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water.
- Blend until smooth.
- Season with salt and pepper, and set aside.
- In a large skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, skin side up. Flip after 3 - 4 minutes until opaque.
- Drizzle salmon with wasabi cream, and serve with spinach or zucchini and cauliflower rice.