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Keto

*Bang Bang Salmon (15‑minute recipe)*

Ingredients (serves 4)

- 4 salmon fillets (about 6 oz each), skin removed

- 2 tbsp olive oil

- ½ tsp salt + ¼ tsp black pepper

- ¼ tsp paprika (optional)

- *Bang Bang sauce*:

- ¼ cup mayonnaise

- 2 tbsp keto-friendly sweet chili sauce (or 1 tbsp sugar‑free honey + 1 tbsp sriracha)

- 1 tsp Dijon mustard

- 1 tsp apple cider vinegar (or lemon juice)

- ¼ tsp garlic powder

- Garnish: chopped green onions & fresh cilantro or parsley

Instructions:

1. *Prep the salmon*: Pat fillets dry. Rub with olive oil, salt, pepper, and paprika.

2. *Cook*: Heat a large skillet over medium‑high heat. Add salmon, skin‑side down if skin is on (or flat side). Sear 3‑4 min per side, or until internal temp reaches 145 °F (63 °C). Remove and set aside.

3. *Make the Bang Bang sauce*: In a small bowl whisk mayo, sweet chili sauce, Dijon, vinegar, and garlic powder until smooth. Adjust taste with extra lemon juice or a pinch of salt if needed.

4. *Assemble*: Place salmon on a serving plate. Spoon the creamy sauce over each fillet. Sprinkle chopped green onions and herbs on top.

5. *Serve*: Pair with a keto side (cauliflower rice, zucchini noodles, or a cucumber‑avocado salad).

Nutrition (approx. per serving, 1 fillet + sauce)

| Calories | 380

| Total Fat | 27 g

| Saturated Fat | 4 g

| Protein | 32 g

| Total Carbs | 4 g

| Fiber | 0 g

Tips for keto perfection:

- Keep the sauce thick and creamy; if it’s too runny, add a splash more mayo or a keto thickener like xanthan gum (¼ tsp).

- Use a sugar‑free sweetener in the chili sauce to stay <50 g carbs/day.

- Swap mayo for Greek yogurt (full‑fat) for a tangier version.

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