Low-Carb Teriyaki Glazed Salmon with Cauliflower Rice

A great recipe for King Salmon fillets, served on a bed of cauliflower rice. Low carb and delicious with lower sugar Pinot Noir. The rich profile of the salmon perfectly complements the bright acidity and red fruit notes of the wine for a truly balanced keto-friendly meal.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Serves: 2

Ingredients

The Salmon & Glaze

• 2 Salmon Fillets (approx. 150g each)
• 60ml Soy Sauce (or Tamari for a gluten-free option)
• 2 tbsp Rice Vinegar (unsweetened)
• 1 tbsp Erythritol or Monk Fruit Sweetener (brown versions work best for a deeper flavour)
• 1 tsp Fresh Ginger, grated
• 1 clove Garlic, minced
• 1/2 tsp Sesame Oil
• 1/4 tsp Xanthan Gum (optional, used as a thickener to get that sticky glaze texture)

The Cauliflower Rice

• 1 medium Head of Cauliflower, grated or processed into "rice"
• 1 tbsp Olive Oil or Butter
• Salt and Pepper to taste
• Spring onions and Sesame seeds for garnish

Instructions

1. Prepare the Teriyaki Glaze

In a small saucepan over medium heat, combine the soy sauce, rice vinegar, sweetener, ginger, garlic, and sesame oil. Simmer for 3–5 minutes. If you want a thicker glaze, whisk in the xanthan gum slowly and simmer for another minute until it coats the back of a spoon. Set aside.

2. Cook the Cauliflower Rice

Heat the olive oil or butter in a large frying pan over medium-high heat. Add the cauliflower rice and sauté for 5–7 minutes until tender but not mushy. Season lightly with salt and pepper. Keep warm.

3. Pan-Sear the Salmon

1. Pat the salmon fillets dry with a paper towel and season the skin side with a pinch of salt.
2. In a non-stick pan over medium-high heat, place the salmon skin-side down. Cook for 4–5 minutes until the skin is crispy.
3. Flip the fillets and cook for another 2–3 minutes.
4. During the final minute of cooking, pour half of the teriyaki glaze over the salmon, spooning it over the top as it bubbles and sticks to the fish.

4. Assembly

Divide the cauliflower rice between two bowls. Top each with a salmon fillet. Drizzle the remaining glaze over the fish and rice. Garnish with sliced spring onions and sesame seeds.

Chef's Tip

For the best results with the sweetener, use a brown erythritol blend. It contains a hint of molasses flavour (without the significant carb count) which mimics the traditional brown sugar used in Japanese teriyaki perfectly.