Asian Inspired Wasabi Salmon Salad With A Ginger Dressing Paleo Low Carb Food

LOW-CARB SESAME GINGER DRESSING

Steps:

• Put the ginger and garlic in a food processor. Cover and pulse a few times to mince.
• Add the soy sauce, vinegar, avocado oil, toasted sesame oil. almond butter, and allulose to the food processor. Cover and process until smooth.
• Add the sesame seeds to to food processor. Cover and pulse once to stir in the seeds.
• This dressing may be served immiediately. If not serving the dressing right away, put it in an airtight container and refrigerate. Shake before using.
• If you don't have a food processesor, whisk the ginger, garlic and almond butter together, then slowly add the soy sauce, whisking to keep the mixture from separating.
• Gradually whisk in the avocado oil. Once the mixture is smooth, stream in the vinegar while whisking. Whisk in all remaining ingredients.

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Steps:

• Place Dressing ingredients in a jar and shake well.
• Sprinkle both sides of salmon with salt and pepper.
• Heat oil in a non stick skillet over medium high heat.
• Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
• Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
• Remove onto plate and cool for 5 minutes.

SMOKED SALMON WITH CHILLI & LIME DRESSING

Steps:

• Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
• To serve, arrange the salmon on plates - it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

WASABI GINGER DRESSING

Steps:

• Place all ingredients but oil in blender.
• Blend for 2 minutes.
• With blender still running slowly drizzle in the oil until well blended.
• Refrigerate .
• Will keep for 2-3 weeks.