Low Carb Salmon

Monday, March 23, 2009

This is definitely one of my go-to low carb meals. In addition to missing the carbs, it's low fat and very filling. I got the inspiration from Andrew's salmon recipe. This is a great meal to prepare quickly with ingredients you have on hand, and is sure to be a go-to meal for you too.

This meal in its entirely, never misses the carbs and is sure to be a go-to meal for your household too.

Oven-Poached Salmon with Garlic Crust, Green Veggies and Spinach-Citrus Salad

half a side of salmon (skin on the bottom)
black pepper
1 tbsp butter, softened (to the point where it's easily spreadable)
2-3 cloves garlic, minced into a paste
1 bag favorite frozen green vegetables (I use green beans often)
1 bag spinach (ready rinsed)
1 orange, segmented and juice reserved
1/4 cup toasted almonds
olive oil
1/4 cup feta cheese, crumbled

Preheat oven to 375 degrees.

Take a baking sheet and line it completely with aluminum foil. Place the salmon, skin-side down in the middle of the baking sheet. Smear on the butter to give an even coating on the top. Season with salt and black pepper. Then spread out the garlic "paste" on top as well. Cover completely with aluminum foil, creating a "tent" - try not to let the aluminum foil actually touch the top of the salmon, so "tent" around it. Make sure sides are securly closed so no steam can escape. Place in oven and bake 20 minutes. After 20 minutes, remove foil and check for doneness. If firm to the touch it is ready, so remove immediately. If not, let stand another 3-5 minutes uncovered. Remove and cut proportionately.

While the salmon is baking, place your frozen vegetables in a microwave safe glass container and cook according to instructions (usually must cook for 5-6 minutes).

While vegetables are cooking, prepare salad. In a glas bowl add spinach and orange segments. In a small bowl combine about a 1/4 cup olive oil and the juices from the orange. Mix until emulsified. Right before dinner is served, poor the vinaigrette on top of the spinach and orange and toss gently, careful not to bruise the spinach. Top with the toasted almonds and crumbled feta.

To serve:
Place a piece of salmon on a plate and garnish with vegetables (can season vegetables as desired - I prefer a smimple sprinkling of salt and pepper). Serve the salad in a bowl on the side. A great drink is a pomegrante soda or lemonade.

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