Best Keto Poached Salmon With Green Goddess Sauce Recipes
CREAMY SALMON
Pan seared salmon topped with an incredibly easy cream sauce. Low carb and simply delicious!
Provided by Kara
Categories Main Dish: Fish
Time 12m
Number Of Ingredients 9
Steps:
- Pat the salmon dry with a paper towel. Sprinkle the skinless side of the salmon with salt and pepper.
- Heat a cast iron or other heavy skillet to medium high heat. Add the oil and place the salmon skin side up. Cook for about 4-5 minutes.
- Carefully flip the salmon and turn the heat to medium low. Continue to cook till the salmon flakes easily, usually 3-4 minutes. Remove salmon from skillet.
- Turn the pan to low and add the cream, lemon juice, garlic, salt, and lemon zest. Stir till heated through. Serve over salmon.
Nutrition Facts : Calories 747 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 63 grams fat, Fiber 0 grams fiber, Protein 40 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 333 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 35 grams unsaturated fat
SALMON WITH HORSERADISH GREEN GODDESS SAUCE
Categories Food Processor Fish Herb Bake Quick & Easy Horseradish Mayonnaise Salmon Summer Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place rack in top third of oven; preheat to 450°F. Blend mayonnaise, 1/3 cup chopped basil, and next 4 ingredients in processor. Season sauce with salt and pepper.
- Sprinkle salmon steaks with salt and pepper. Spread with thin layer of sauce. Place steaks, sauce side down, on small rimmed baking sheet. Spread second side with thin layer of sauce.
- Bake salmon until just opaque in center, about 12 minutes. Transfer to platter. Garnish with basil leaves and serve with remaining sauce.
PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
- Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
- For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
- Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.
Nutrition Facts : Calories 472 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 540 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 51 grams, Sugar 4 grams
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