Wasabi Grilled Salmon Bowls (Low Carb)

glass container filled with wasabi grilled salmon bowls and sauce

5 from 1 vote

Wasabi Grilled Salmon Bowls (Low Carb)

These low carb grilled salmon bowls have just 5 g net carbs per bowl and are perfect for keeping your oven off this summer! Salmon, bok choy, mushrooms and zucchini are grilled to perfection and served with spicy wasabi mayonnaise.

Prep Time15

Cook Time15

marinating time30

Course: Dinner, Lunch

Cuisine: Japanese

Diet: Diabetic, Gluten Free

Servings:

Calories: 438kcal

Author: Denise Bustard

Equipment

3 Cup Meal Prep Containers

Ingredients

Salmon

¼ cup Bragg's liquid aminos or reduced sodium soy sauce if you are not low carb
1 tablespoon sesame oil
¼ teaspoon ground ginger
24 oz salmon fillets cut into 6 oz portions; see note 1

Vegetables

6 oz cremini mushrooms cut into chunks
1 zucchini cut into chunks
1 tablespoon sesame oil
1 tablespoon Bragg's liquid aminos
2 baby bok choy cut in half

Wasabi Mayo

¼ cup avocado mayonnaise
1 teaspoon wasabi paste

Instructions

Marinate- In a shallow baking dish, stir together the liquid soy seasoning, sesame oil and ground ginger. Place salmon skin side up in the dish, and allow to marinate for 30 minutes.
Cook salmon- Heat your grill over high heat (500°F) and allow to preheat for at least 10 minutes. I highly recommend using a vegetable grilling plate to cook your salmon, spraying it well with oil.
Place salmon skin side down on the grill. Cook with the lid down for 3 minutes, then carefully flip. Cook for another 3 minutes with the lid down, then check internal temperature.
Cook vegetables- Toss the vegetables in the liquid soy seasoning and sesame oil until coated.
Zucchini and mushrooms- grill on a vegetable grilling plate for 6-10 minutes, stirring frequently, until cooked through.
Baby bok choy- Grill directly on the grill for 1-2 minutes per side, until slightly charred and cooked to your liking.
Portion- Stir together the mayonnaise and wasabi paste, then portion out into condiment containers. Divide the grilled vegetables and salmon between four 3-cup capacity storage containers.

Notes

1- if you have thin, tail portions of the salmon, you will need to alter the cook time.

Storage

Store in the fridge for up to 4 days.

This recipe has not been tested for freeze/thawing.

Reheating

Remove the wasabi mayo, then heat salmon until steaming. Spread the mayo onto salmon and veggies, then enjoy.

Nutrition