Keto salmon and avocado bowl

Keto salmon and avocado bowl with finely grated cauliflower rice. A quick, low-carb dinner with omega-3 fatty acids from the fish.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 550 kcal per serving
• Protein: 32 g
• Fat: 42 g
• Carbs: 8 g

Ingredients

• 300g salmon fillet
• 1 avocado
• 200g cauliflower
• 2 tbsp sesame oil
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Coarsely grate the cauliflower and fry the grains briefly in the sesame oil.
2. Cut the salmon into bite-sized pieces and fry them all over in a second frying pan.
3. Halve the avocado, remove the stone and scoop out the flesh with a spoon.
4. Arrange the cauliflower rice in a bowl and top with the salmon and avocado.
5. Drizzle the soy sauce over the salmon and serve the bowl straight away.

Good to know

Oily fish and avocado are the stars of keto cooking. The grated cauliflower stands in for ordinary rice very well.

Swaps

Soy sauce → tamari (if you have to avoid gluten completely, use wheat-free tamari).

Cooking tips

Fry the salmon only very briefly over a high heat. If the centre stays slightly translucent, the fish is at its juiciest. During pregnancy, cook it right through.

Storage

Avocado oxidises very quickly in the air. Drizzle leftovers with a little lime juice to slow down browning in the fridge.

Allergens

Contains fish, soya and gluten (from regular soy sauce). Lactose-free. Contains: sesame.

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