Low Carb – Keto Sauté of Salmon with Spinach. 11 total 8 Net Carbs

Simply Delicious and deliciously simple . Another great Salmon recipe with crispy skin paired with sautéed Spinach and for extra pleasure add our Chow Chow Vinaigrette . see recipe https://www.cheftylermacon.com/post/low-carb---keto-chow-chow-vinaigrette

Low Carb – Keto Sauté of Salmon with Spinach.

Ingredients:

4 – Portions of Salmon from the top lion with skin on, Approximately 4 ounces.

1- Lemon.

1- Shallot minced.

16 – Ounces baby spinach.

Kosher salt.

Chow - chow vinaigrette. (See recipe)

Fleure de Sel.

Light olive oil.

Preparation:

Heat a sauté pan over medium-high heat. Pour in enough oil to thinly coat the bottom of the pan. When the oil is shimmering, lay the salmon into the pan skin side down, with the short edge of the salmon piece closest to you going down first (to prevent being splashed by the hot oil).

When the edges of the salmon begin to brown, reduce the heat to medium and cook until the salmon has become opaque about ⅓ of the way up the sides, 3 to 4 minutes. Use a plating spoon to continuously baste the salmon with the hot oil to help cook it through, about 2 minutes.

Using a plating spoon or a long, flexible spatula, flip the salmon and cook just long enough to “kiss” the flesh side, about 30 seconds, basting a few times.

Turn off the heat and transfer the salmon to a sheet pan lined with paper towels to drain. Pour off the oil from the pan into a heat safe bowl.

Use a rasp grater to grate the lemon zest over the spinach leaves and gently mix to distribute the zest in the spinach. Set the sauté pan over high heat. Add 1/3 of the spinach, season with a pinch of salt and 1/3 of the minced shallot; then layer another 1/3 of the spinach, 1/3 of the minced shallot, and another pinch of salt. Finish with a final layer of spinach, minced shallot, and salt, and stir with a plating spoon for 30 seconds. Turn the heat down to medium and continue stirring just until the spinach is wilted, not overcooked. Drain the spinach on a paper towel–lined plate.

Divide the spinach among 4 plates and top with a salmon fillet, skin side up. Spoon the pickled chow-chow vinaigrette around the fish and finish with a squeeze of lemon juice over the vinaigrette and a sprinkle of Fleure de Sel over the salmon.

Nutrition Facts Servings 4.0 Amount Per Serving calories 299 % Daily Value * Total Fat 19 g 29 % Saturated Fat 2 g 10 % Monounsaturated Fat 10 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 220 mg 9 % Potassium 653 mg 19 % Total Carbohydrate 11 g 4 % Dietary Fiber 3 g 12 % Sugars 5 g Protein 25 g 51 % Vitamin A 213 % Vitamin C 66 % Calcium 12 % Iron 22 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.