Now THAT is a plateful of nutritious food! Just look at the nutritional info below for this recipe! I included more than I usually do here to drive home that point. And those numbers are just for the fish and sauce! If you add in values for the spinach and broiled tomatoes………WOW! You can’t eat any healthier! It probably almost meets your entire RDA nutritional requirements for the day! This delicious sauce I have used on so many different things. It’s good on with sautéed spinach, chicken, and over grilled shrimp. It’s marvelous on scrambled eggs at breakfast (using diced tomato instead of tomato paste). I’m sure I’ll continue to find new ways to use this tasty pink sauce, changing up the herbs and spices.
I have discovered recently this is delicious on salmon. It never disappoints! I served it alongside broiled tomatoes and sautéed spinach. My husband isn’t terribly fond of salmon but he definitely liked this rendering of a very healthy fish that is very rich in Omega 3’s. In order to be acceptable for Atkins Induction you must omit the wine. It’ll still be good, just not quite as good. 😉 Wait until you get to Phase 2 OWL to add the wine. This recipe is suitable for Keto diets but you might want to omit the wine as it may throw you out of ketosis. It is perfectly OK for Primal-Paleo followers if you substitute coconut cream or coconut mild for the heavy cream.
INGREDIENTS:
12 oz. salmon filet (skin removed)
2 T. butter (I use unsalted)
½ c. heavy cream (or coconut cream or coconut milk)
½ c. water (or ½ c. more cream, if you can afford the extra carbs)
2 T. tomato paste
½ tsp. dried tarragon leaves (or about 1½ tsp. fresh, chopped)
Dash each salt and black pepper
¼ c. rose or white wine (omit for Induction)
1/8 tsp. xanthan gum or guar gum (or your favorite thickener)
1 sprig parsley, chopped or more tarragon (for garnish)
DIRECTIONS: Cut the fish into two equal servings. Melt the butter in a large skillet. Sear the pieces of salmon on both sides over high heat until golden and flesh is fully done (peek in the center with a fork). This will only take a couple minutes on a side. Remove to a platter and pop into warm oven to hold while sauce is made. Lower heat to medium. Add the water, cream, tomato paste and tarragon to the skillet. Bring to a slow simmer for about 3-4 minutes. Add salt and pepper. Dust the xanthan/guar gum slowly, a little at a time over the sauce and whisk it into the cream mixture. Stir constantly as it begins to thicken. Turn off heat, plate the fish and dip sauce on top. Sprinkle with chopped parsley or bit more tarragon. Save any unused sauce for your scrambled eggs in the morning! So yummy on eggs!
NUTRITIONAL INFO: Makes two 6-oz. servings, each contains: (including half the sauce)
580 cals, 43.7g fat, 4.85g carbs, 0.6g fiber, 4.25g NET CARBS, 38.8g protein, 275 mg sodium, 92 mg potassium
57% RDA Vitamin A, 66% B6, 300% B12, 7% C, 18% E, 10% D, 10% calcium, 16% copper, 19% iron, 20% magnesium, 91% niacin, 71% phosphorous, 115% selenium, 20% thiamin, 12% zinc
Buttoni's Low-Carb Recipes 