Keto grilled salmon, boiled egg and steamed greens

Method

Step 1. Preheat the grill function of an oven to a high temperature. 

Step 2. Peel and mince the garlic. Transfer to a small bowl and add the soy sauce, sesame oil, and some black pepper, stirring to combine the marinade. 

Step 3. Pat the salmon fillets dry with kitchen paper. Trim and remove any pin-bones with tweezers. Arrange the salmon on the baking tray and brush with the marinade. Grill until the flesh is opaque and starting to flake, 8-12 minutes; make sure you place the salmon about 10cm away from the grill. 

Step 4. In the meantime, place the eggs in a large saucepan and cover with cold water. Bring to the boil and then reduce to a rapid simmer, cooking for 8 minutes. Remove from the water with a slotted spoon and refresh in a large bowl of iced water. 

Step 5. Keep the water at a rapid simmer. Brush the mushrooms clean with a dry pastry brush; you can also use damp kitchen paper to clean them. 

Step 6. Add a good pinch of salt to the simmering water. Add the green beans, broccoli florets, and mushrooms, cooking until tender to the bite, 3-4 minutes. Drain and refresh in the iced water. 

Step 7. Drain the eggs and vegetables. Crack, peel, and halve the eggs. Quarter the mushrooms. Halve, pit, peel, and thinly slice the avocado. 

Step 8. To serve, divide the salmon, cooked vegetables, eggs, and avocado between plates. Garnish with a sprinkle of sesame seeds.

Note: Cannot be frozen.

Serves 4.