KETO RECIPES: 3 Ways To Fall in Love With Salmon

I am a HUGE lover of salmon. Salmon is so good for you, most notably the Omega-3s fatty acids, potassium, and B12. All of the above are linked to improving brain function, cognition, and neurological health. The polyunsaturated fatty acids found in salmon can help improve serum cholesterol, a key indicator of cardiovascular disease risk. So for all of these reasons I eat it as much as possible! Cooked, raw, smoked, I eat it all.

christine-siracusa-065eGbVSNOE-unsplash.jpg

Poached Salmon With Cauliflower “Risotto” and Swiss Chard

KETO+COOKING+WITH+CHEF+RUBEN+RAPETTI+_+POACHED+SALMON+WITH+CAULIFLOWER+“RISOTTO”+AND+SWISS+CHARD+by+Jen+Fisch+via+Keto+In+The+City.jpg

INGREDIENTS

  • 2 - 5 oz slices of wild salmon

  • 9 oz cauliflower

  • 5 oz of swiss chard

  • 2 oz extra virgin olive oil

  • 2 oz butter unsalted

  • 2 oz coconut oil

  • 1 fl oz lime juice

  • 5 leaves of mint

  • 5 sprigs of dill

  • Sea salt

  • 0.5 oz black peppercorns

  • 1 liter of vegetable stock

DIRECTIONS

  1. First put a pot with the stock , the olive oil, the mint and the peppercorns on medium high heat. Bring to simmer

  2. Pulse the cauliflower florets in a food processor until they are the size of grains of rice

  3. Trim off Any browned ends from the chard, cut each chard leaf in half, cut out the stem.

  4. In a pan over medium heat melt the coconut oil and add the cauliflower rice. Roast it for 5 minutes. Add the chopped mint, lime juice, salt and pepper. Reserve

  5. Clean the pan with a dry cloth or paper towel, being careful if hot. Melt the butter in it and when light brown, add the swiss chard leaves. The brown butter will give a nice nutty flavor to the greens. Season. Keep the chard leaves in the pan.

  6. Poach the salmon in the simmering broth for 5 minutes or less.

  7. Place the risotto on 2 plates, the swiss chard on the side, and the slice on salmon on top.

  8. Sprinkle with sea salt and decorate with dill sprigs.

 

Seaweed Square Pile Ups

BigBookOfKeto_Seaweed_Square_Pile_Ups_01.jpg
BigBookOfKeto_FatHead_Bagels (1).jpg

INGREDIENTS:

  • 6 seaweed snack squares

  • 4 ounces smoked salmon

  • 1/2 avocado, pitted

  • 1 teaspoon soy sauce or coconut aminos

  • 1 tablespoon Everything Bagel Seasoning

DIRECTIONS:

  1. On a clean surface, lay out the seaweed snack squares in a single layer. Divide the salmon evenly between the seaweed squares.

  2. Using a fork, Mash the avocado and soy sauce/coconut aminos in a small bowl.

  3. Place a scoop of the avocado mash on each square.

  4. Sprinkle the everything bagel seasoning on top.

  5. Fold it up like a taco and enjoy.

You can add anything you like to the top of these squares. Get Creative. I like to think of this as sushi and top it with things like cucumbers and crab. You can also put these ingredients on a keto-friendly Fathead Bagel and it is delicious! Click here for bagel recipe.

 

Curry Salmon Burger

INGREDIENTS: 

This makes 2-3 burgers depending on size you want

  • 12 oz of ground salmon

  • 1.5 tsp minced ginger

  • 1 tbsp of ghee

  • 2 tsp of curry powder

  • 1/4 cup of ground pork rinds to act as "breadcrumbs"

 

DIRECTIONS

  1. Mix curry powder, pork rind "breadcrumbs", mayo, minced ginger, pink salt, pepper, and ground salmon together with your hands in a bowl. Don't over mix it, just mix until combined.

    • Tip: you want to pat the ground salmon (or any fish/meat for that matter) with a paper towel to get the excess water out of it before adding it to the bowl.

  2. Make 2-3 patties out of the mixture. Then set burgers in fridge for 10 minutes, this helps them from falling apart when cooking.

  3. Heat up olive oil on skillet over medium heat, add burgers to hot pan and cook on each side for 4-5 minutes. On the second side I put a lid over the burgers for the last minute just to make sure they cook through.

  4. I like to either top my salmon burgers with mashed avocado or this super simple sour cream / cucumber sauce.

SalmonBurgersFinal.jpg

Sour Cream / Cucumber Sauce

  1. Grate 1/2 a cucumber with a cheese grater into a bowl lined with a paper towel

    • The paper towel is important! Keep reading:)

  2. Once all of the cucumber is grated, wrap in paper towel and squeeze all of the excess water into the bowl.

  3. Add cucumber to sour cream, and a tiny bit of salt. Mix together.

For final touches I toasted the Keto bread in the skillet, and the assembled my plate!

  • Divide cauliflower onto 2 plates

  • Place burger on toasted Keto bread

  • Top burger with sour cream/cucumber sauce

  • I also added some thinly sliced scallions on top, this is optional

I also get salmon all the time when I go to restaurants. Salmon poke, salmon sashimi, riceless salmon sushi rolls and salmon cobb salads are my go-to dishes!

 
Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischSeafood, Protein