Low Carb Furikake Salmon Bowls
9.5g
Net Carbs
29.1g
Protein
23.5g
Fat
7.7g
Fiber
447
Calories
Ingredients:
- 2 tablespoons dried sesame seeds, whole USDA
- 1 ea dried nori seaweed, cultivated, untoasted Eden
- 1 teaspoon tamari soy sauce USDA
- 1/4 teaspoon truvia, sweet completed granulated sweetener
- 8 ounces raw salmon FNDDS
- 1/3 ea fresh cucumber, with skin USDA
- 1/2 cup fresh red bell pepper, sliced Canadian Nutrient File
- 1/2 small fresh carrots USDA
- 74 grams fresh yellow bell pepper USDA
- 1/2 ea fresh avocado USDA
- 1/4 cup fresh scallions, tops & bulb USDA
- 2 tablespoons sesame oil FNDDS
- 2 tablespoons rice vinegar, 42 grain Mitsukan
- 1/2 teaspoon fresh garlic FNDDS
- 1/2 teaspoon fresh ginger root Canadian Nutrient File
- 2 cups fresh spring mix lettuce Canadian Nutrient File
Directions:
- Make the furikake. In a medium non-stick skillet over medium-low heat, toast nori until aromatic, about 1 minute per side. Watch closely so it does not burn. Place in a medium bowl and set aside.
- In the skillet, heat sesame seeds over medium low stirring/shaking regularly until turning golden, about 5 minutes. Add Tamari and sweetener, stirring until well combined and all the sesame seeds are wet with tamari. Continue to cook over medium low, stirring occasionally, until sesame seeds are drying out, about 10 minutes. Scrape into the bowl with the nori, and mix until nori is broken into very small pieces and ingredients are evenly combined. Set furikake aside.
- Heat air fryer to 390°F.
- Slice salmon into 4, 2-ounce slices. Coat the top and sides of each salmon piece with the furikake, just less than 1 tablespoon for each piece. Place skin side down in the air fryer and cook 6 minutes, or until flaking with an internal temperature of 145°F.
- While the salmon is cooking, use a spiralizer to create cucumber noodles (about 1 cup or 100 g) and carrot noodles (about ½ cup or 25 g). Slice both bell peppers (½ cup of each), avocado, and scallions.
- In a small bowl, whisk together the sesame oil, rice vinegar, minced or pressed garlic and grated fresh ginger.
- Assemble two bowls, each with 1 cup spring greens, ½ cup cucumber noodles, ¼ cup carrot noodles, ¼ cup red bell pepper slices, ¼ cup yellow bell pepper slices, ¼ of the avocado, and two pieces of cooked furikake salmon. Sprinkle each bowl with 2 tablespoons scallions, and half of the remaining furikake. Dress with half of the sesame oil dressing and serve. One bowl as described is one serving.
