We're diving into the delectable world of Sesame Ginger Salmon, made even more tantalizing with Hungry Squirrel's Keto Lite Italian Dressing. Yes, you read that right!
Salmon, the poster-child for healthy omega-3s, is not only a breeze to cook but also a joy to devour. And when it's teamed up with our zingy Italian dressing, it becomes a culinary masterpiece that's as healthy as it is tasty!
Of course we can't forget that it's keto-friendly!
45 mins Preparation
15 mins Cooking
- 6 tablespoons Hungry Squirrel Keto Lite Italian Dressing
- 2 teaspoons fresh ginger, finely grated
- 2 teaspoons olive oil, divided
- 1 red bell pepper, sliced
- 1 cup snow peas
- ½ cup grape tomatoes, halved
- 1 sliced green onions
- 2 teaspoons sesame seeds
Video brought to you by the ever-talented Risa, a.k.a @keto.risa from The Squirrel Squad®️, this recipe is winning hearts... and stomachs! Speaking from her own experience, Risa raves, "I absolutely love this recipe! You can have this with a side of rice or cauliflower rice to keep it keto OR just by itself! It’s so delicious!" Talk about high praise!
Combining other vegetables like spinach, bell peppers or broccoli with salmon can actually boost your body's absorption of the healthy fats found in this luscious fish. This is because these veggies are high in vitamin C, which aids in the absorption of omega-3 fatty acids from salmon. So, not only does this duo taste amazing, it also amplifies your health benefits.
But what makes our Keto Lite Italian Dressing the secret weapon in this flavor fiesta? Well, this isn't your run-of-the-mill dressing. It's bright, it's tangy, and it's packed with classic herbs. Plus, it has no added sugar and zero net carbs per serving! Made with oil, vinegar, and a dash of unadulterated love, this low-calorie, dairy-free delight contains no artificial flavors or coloring.
For the marinade, combine Hungry Squirrel Keto Lite Italian Dressing and ginger in a bowl
Pour ¼ cup of marinade over salmon in a large, shallow non-aluminum baking dish or plastic bag. Cover or close bag and marinade in refridgerator for 30 minutes. Reserve the remaining marinade for the glaze
Remove salmon from dish or bag and discard remaining marinade. Heat 1 teaspoon of olive oil in a 12” nonstick skillet over medium-high heat and cook salmon. Turn once for 8 minutes or until the salmon flakes with a fork
Remove the salmon to serving platter and keep warm
Heat remaining 1 teaspoon of olive oil in the same skillet over medium-high heat and cook the red pepper and snow peas, stirring occasionally for 4 minutes
Add tomatoes and reserved 2 tablespoons of marinade and cook, stirring occasionally for 2 minutes or until vegetables are tender-crisp. Remove vegetables from heat
To serve, sprinkle salmon with sliced green onions and sesame seeds