Asian miso wild salmon with vegetable rice {Paleo, Keto, Low Carb}

I love wild salmon with sockeye being my preferred favourite for its high nutrient content but also minimal environmental pollutants compared to farmed alternatives which as a consequence end up stored in the human body. That said, I do not oppose using farmed salmon. Having any kind of salmon is better than no salmon and the human body is capable of naturally detoxifying these pollutants although needs to have great metabolic support from nutrients and an optimal lifestyle.

I paired the salmon with Asian inspired marinate bringing a 3 into 1 flavour with sweetness, saltiness and umami. Its a typical paleo inspired recipe is paired with broccoli and cauliflower rice which is a low carbohydrate and calorie alternative to rice whilst bumping up the fibre, nutrient and volume intake.

The recipe is uncomplicated, with the most demanding task, finding the ingredients of the marinade. The asian marinade includes raw honey, dried nori, coconut aminos, fresh or ground ginger, brown miso paste and lemon or lime juice. Mix in a bowl then baste over the wild salmon. This marinade does not require a long time infusing. I typically leave it for a few minutes whilst prepping the broccoli and cauliflower rice. But, I am sure, marinating overnight may be even rewarding. 

I have included alongside the broccoli and cauliflower rice asparagus , chives, garlic, spring onion and red onion to bulk up and add more texture and flavour.

This low carb recipe can also be made with rice if you prefer. There are no rules involved in my recipes as it should be a template for your own personal preferences with requirements and taste. The broccoli and cauliflower rice work well combined together. It gives more colour whilst not boring you with just one vegetable. Making your own vegetable rice is easy and simple. Either use a blender or cheese grater over the pan whilst ready to cook.

The marinade is a great option to use if you find yourself wanting to pimp and upgrade any fish. It really gives it a kick. Additionally, the recipe is only for 1 serving but can easily be doubled for 2 people or quadrupled to make more for meal prep or lunch the next day.

I hope you enjoy!

Asian miso wild salmon with vegetable rice

Start to finish: 20 minutes
Servings: 1​

1 fillet approx 150 grams – wild sockeye salmon
1/2 tbsp brown miso paste
1 tsp raw honey
1 tsp coconut aminos
1 tsp dried nori
1/2 ground ginger
1/2 squeezed lemon or lime
1/2 red onion – finely sliced
1 garlic cloves – finely sliced
few asparagus spears – inch sliced on the diagonal
1 spring onion – finely sliced
small bunch of chives – finely sliced
1 tsp coconut oil
1/2 broccoli – grated using a cheese grater
1/2 cauliflower – grated – using a cheese grater
season with celtic sea salt


Preheat oven to 180c.

 In a glass bowl, add the marinade ingredients and mix well with a fork. Then baste the wild salmon with the marinade, making sure every section is covered. Set a side.

 In a wide saucepan on medium heat, add the coconut oil. Add the red onion. Cook for 2 minutes.

 Once softened, add the asparagus, garlic, grated broccoli and cauliflower to the pan. Cook for 2-3 minutes until softened. Move on to Step 6 whilst vegetables are cooking

 Once the vegetables have softened and cooked through. Leave on a low heat.

 Line a baking tray with greaseproof paper or use a heat proof pan.

 Add the marinated wild salmon, flesh side up to the oven tray or pan. Cook in the oven for 8 minutes. For the last 2 minutes, turn the fish over so its skin side up and switch the setting to grill.

 Grill the wild salmon for 2 more minutes until skin is slightly crisp then remove from the oven.

 Add the spring onion and chives to the vegetables

 Plate up with the vegetables first then add the wild salmon on top. Baste in any leftover sauce from tray. Add an extra squeeze of lemon or lime juice then sprinkle over some sea salt.

Nutritional Information (Per Serving): Calories: 468 Protein: 63g Carbs: 25g Fiber: 4g Sugar: 5g Fat: 31g Saturated Fat: 9g Polyunsaturated: 7g Monounsaturated: 12g Cholesterol: 197mg Calcium: 274mg Copper: 0.5mg Iron: 6.6mg Magnesium: 119.4mg Sodium: 240mg Potassium: 1989mg Selenium: 11mg Sodium: 1117mg Zinc: 2.6mg Vitamin A: 14200iu Vitamin B1: 0.5mg Vitamin B2: 0.6mg Vitamin B3 4.3mg Vitamin B5: 3.8mg Vitamin B6: 1.2mg Vitamin B9 / Folate: 397úg Vitamin B12: 0.0úg Choline: 198mg Vitamin A: 5709iu Vitamin C: 382mg Vitamin D: 500IU Vitamin E: 5.1mg Vitamin K: 362ūg

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