2 tablespoons coconut aminos or gluten-free soy sauce
1 tablespoon rice wine vinegar
1 tablespoon avocado oil or extra-virgin olive oil
1 teaspoon sesame oil
2 teaspoons grated ginger
2 cloves garlic (finely minced)
1/2 teaspoon salt
1/4 teaspoon red pepper flake
1–2 teaspoon Stevia, golden Lakanto or keto friendly sweetener of choice
4 cups romaine lettuce
2 cupslow glycemic vegetables of choice (cucumber, red cabbage, bell pepper, bean sprouts, asparagus, spinach, bok choy, radishes, etc.)
Place marinade ingredients to a small bowl or zip lock bag. Add salmon and let marinade for up to 1 hour in the fridge.
Preheat a large skillet, non stick pan, or grill pan and coat with non stick spray or butter and set to medium-high heat. Cook salmon on each side for 3-4 minutes until golden brown and medium well on the inside. Remove from heat and let cool. Cut into small pieces if desired. Salmon can also be cooked in the oven on a baking sheet if desired (10-12 minutes at 400 degrees).
Assemble bowls by adding lettuce, veggies, and salmon. Add garnish, sesame seeds, herbs and top with Perfect Keto Sesame Ginger Dressing or dressing of choice.