I bought some wild-caught salmon filets this week and wanted to drench them in a rich sauce. This dish was a big hit with my husband! I have to confess the sauce was so good I was scooping the remainders up onto my broccoli, which was also quite good! This took all of about 7-10 minutes to prepare. It most definitely is suitable for Paleo diners but Atkins followers need to wait until the OWL phase nuts and seeds level for this because of the coconut cream. This sauce would also be good on baked/broiled chicken or as a binding agent to create a variety of lovely baked, cauliflower casseroles.
1 T. unsalted butter or ghee
2 salmon filets (mine weighed 5 oz. each)
3 slices bacon, chopped
½ c. green onion, chopped
¼ c. + 2 T. coconut cream
¼ c. + 2 T. homemade mayo: https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/
½ tsp. my Shawarma Spice Blend: https://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/
DIRECTIONS: Cut any skin off the salmon filets. Melt butter in a dish/pan, coat fish on both sides and broil about 5 minutes on a side or until firm in the center. While it is cooking, brown bacon in non-stick skillet over high heat. Lower heat. Add green onion. With lowest heat possible, add coconut cream, spice blend and stir. Turn off heat. When fish is done, place on serving plates. Add mayo to skillet and stir just long enough to blend (or it may separate/curdle). Immediately dip up half the sauce on each filet. I served mine with steamed broccoli and a tomato/cucumber salad with a balsamic vinaigrette. Serve and enjoy!
NUTRITIONAL INFO: Makes 2 servings, each contains:
69.9 g fat
2.6 g carbs, .8 g fiber, 1.8 g NET CARBS
5.3 g protein
280 mg sodium
135 mg potassium
10.5% RDA Vitamin A, 16% iron