Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties.
Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.
25\u00b0F.
Combine the salmon with the butter.
Add
ith asparagus spears.
Place salmon fillets on top of asparagus
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
nd top with the salmon fillet. Season the salmon with salt and
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
For the keto bread: Preheat the oven to
arp knife, carefully remove the salmon skin from the fillet and
Score flesh side of salmon fillet at 1 1/2-
simmer, covered.
Cut salmon into 6 pieces and season
MARINATE SALMON:.
Add orange juice, oil
o 400 degrees.
Rinse salmon and pat dry.
Drizzle
Place salmon in a large bowl with
Working in batches of two salmon fillets at a time (or
he fibers.
Slice 2 salmon fillets into small pieces then
eason both sides of the salmon fillets with salt and pepper