This simple fare was delicious and only took about 30 minutes to put together. Man, was it ever good! The sweet tarragon was so nice in the pink cream sauce. Make half the recipe if you only need two servings. This is suitable for all phases of Atkins, Keto Diets and Primal followers.
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12 oz. fresh salmon filets
2 T. unsalted butter, melted
Dash of my Seafood Spice Blend or Emeril’s seasoning
2 T. more butter, melted (for the sauce)
2 oz. yellow or white onion, slivered thin
3/4 tsp. sweet dried tarragon
15 grape tomatoes, cut into halves
3/4 c. heavy cream
3 T. white wine (I used Chardonnay)
Dash xanthan gum (optional)
8 oz. picked crab meat (I used a pouch of Blue Star Brand)
DIRECTIONS: Preheat your broiler. Cut the salmon filets into 4 equal portions. Baste with the melted butter and sprinkle on the Seafood Spice Blend. Broil until done or about 10 minutes, until salmon is firmed up in the center.
While the fish broils, melt the remaining butter in a skillet and brown the onion until it begins to brown. Add the tomato halves and saute until they just begin to soften a bit. Add the cream, tarragon, crab and wine and simmer about 3-4 minutes. Don’t be too rough with the crab meat. Add salt to taste and a light dusting of xanthan gum on the top and stir sauce until it thickens up. Dip the crab sauce equally over the four portions of fish and serve with your favorite sides. My husband likes green peas with seafood, but that isn’t the best low-carb choice. Broccoli or steamed green beans would be a better choice.
NUTRITIONAL INFO: Makes 4 servings, each contains:
430 calories, 33.7 g fat, 4.07 g carbs, .62 g fiber, 3.45 g NET CARBS, 25.75 g protein, 277 mg sodium