Salmon Bowls (High Protein, Keto) – Sugar Free Londoner

My salmon bowl recipe is healthy, high protein and keto friendly. It’s crispy, tender salmon cubes served on a bed of cauliflower rice with plenty of fresh vegetables. Ready in only 20 minutes!

Friends, I enjoyed these salmon bowls immensely. They are a feast for eyes and tastebuds in equal measure.

The salmon bites have a crispy crust with a tender centre and are marinated in a zingy lime, ginger and garlic dressing. Add to that crunchy green veggies, creamy avocado, fluffy cauli rice, fragrant coriander… my idea of food heaven!

I’ve put this protein power bowl on the menu again for next week, it’s that good.

Also try my keto egg roll in a bowl.

Ingredients

Let’s talk ingredients. You’ll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:

• Salmon – I bought salmon steaks, removed the skins with a sharp knife and sliced them into cubes. This way, the salmon becomes tasties because more surface is covered with the marinade.
• Ginger Dressing – We marinate the salmon in the dressing before cooking and drizzle the rest over everything in the bowl just before serving. At the heart of the dressing are fresh lime juice, freshly grated ginger and minced garlic. It also includes olive oil, smoked paprika for a mellow heat and vibrant colour plus pepper and salt.
• Cauliflower rice – This is my low carb substitute for regular rice. I used frozen cauliflower rice.
• Vegetables – Tenderstem broccoli, green beans, yellow peppers, avocado and cucumber slices.
• Toppings – I sprinkled over chopped scallions (also called spring onions), black sesame seeds, fresh cilantro (coriander) and homemade mayonnaise.

Instructions

It is simple to make keto salmon bowls. Here are the basic steps.

Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.

STEP 1

Mix the dressing – olive oil, ginger, garlic, paprika, lime, salt and pepper – in a small bowl.

STEP 2

Pat the salmon dry with kitchen paper and toss with half of the dressing. 

STEP 3

Air fry the salmon chunks.

STEP 4

While the salmon is cooking, microwave or steam the cauliflower rice, then squeeze out the water. Option to toss with drizzle of olive oil and a pinch of salt. 

STEP 5

Spray the broccoli and green beans with oil and add to the air fryer for the last 2 minutes.

STEP 4

Arrange the cauliflower rice in a bowl, top with the vegetables and salmon in sections. Pour over the rest of the dressing and top with chopped spring onions, cilantro, mayo and sesame seeds.

Variations

My cooked salmon bowl really is a forgiving recipe. Here ideas for subs and swaps (and it’ll still taste wonderful):

• Mix up the marinade: Use the dressing from my keto salmon recipe or make a teriyaki salmon bowl with this sugar free teriyaki sauce.
• Spice up the mayo: Add a squeeze of sriracha sauce to the mayonnaise.
• Switch up the base: Instead of cauliflower rice, use quinoa regular rice. Note that this will increase the carbs.
• Vary the veggies: Think mangetout, zucchini, edamame beans, kale or even lettuce leaves.
• Change the protein: The recipe is also great with tuna or chicken!

Recipe FAQs

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

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Recipe

Salmon Bowls

My salmon bowl recipe is a quick and tasty 20 minute dinner! This healthy low carb bowl consists of crispy air fryer salmon (or grilled/pan-fried) with a ginger and garlic dressing set on a bed of cauliflower rice, accompanied by fresh veggies. Enjoy warm or cold.

Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Instructions 

• Mix the dressing – olive oil, ginger, garlic, paprika, lime, salt and pepper in a small bowl.

• Pat the salmon cubes dry with kitchen paper and toss with half of the dressing.

• Preheat the Air Fryer to 180C / 350F. Air fry the salmon for 6 minutes. Spray the broccoli and green beans with oil and cook for a further 2 minutes until the salmon is crispy and the veggies still have a bite.

• While the salmon is cooking, microwave the cauliflower rice on high for 4 minutes. Or, steam it instead. Allow to cool slightly and squeeze out the water (I used a muslin cloth). Option to toss it with a drizzle of olive oil and a pinch of salt.

• Put the cauliflower rice in a bowl and arrange sections of salmon, broccoli, beans, cucumber, peppers and avocado on top. Sprinkle over spring onions, coriander, sesame seeds and add the remaining dressing. Option to also add pickled onions and a drizzle of mayo.

Notes

7.6g net carbs per serving (excluding mayo and pickled onions). Makes 2 generous servings. The recipe could yield 3 smaller portions.
My salmon weighed 13oz / 370g.
You can prep the bowls a day ahead and enjoy them cold. 
Stays fresh in the fridge for up to 2 days.
 
 

Nutrition

Calories: 593kcalTotal Carbohydrates: 15.7gProtein: 45.4gFat: 32.2gSaturated Fat: 5.4gSodium: 406mgPotassium: 1226mgFiber: 8gSugar: 5.4g