Low Carb Salmon Provençale 13 total 10 net Carbs
This is a simple recipe , that is delicious and easy to execute . The Provençale sauce can be used with other fish like Cod , Tuna or Scallops . It may also be used with vegetables like green beans. Serves six .
LOW CARB, KETO OVEN ROASTED SALMON PROVENCALE.
6 - 6 oz. Salmon filets skin removed
1- 28 oz. Can of San Marzano tomatoes DOP
1- Medium fennel bulb diced. Keep green tops in vase of water so the fronds won’t wither
1- Onion diced
1- Tablespoon of Herbs de Province
3- Cloves of garlic chopped
1- Tablespoon of tomato paste
2- Tablespoons capers
¼ - Cup Kalamata Olives chopped (optional)
2- Tablespoons minced fresh parsley.
1/2 - Cup dry white wine
Fruity Olive Oil as needed
Salt and pepper to taste
To make the sauce,
Open the tomatoes pouring the contents into a mixing bowl and using your hands crush the tomatoes and set aside.
Over place two tablespoons of olive oil in a sauce pan over medium heat, sweat the onions, fennel and Herbs de Province, lightly salt and pepper at this time. 3 to 5 minutes
Add in the garlic and cook for a minute more. Then add wine and cook till the wine is almost evaporated.
Add in the tomatoes and tomato paste and lower heat to a simmer, cover and simmer for 15 or 20 minutes. Sauce should not be watery. If it is uncover and reduce to thicken. Remove and set aside to cool.
Meanwhile pre heat oven to 400 degrees.
Brush the salmon on all sides with olive oil and lightly salt and pepper set aside to come to room temp.
Using a Stick blender or food processor puree the sauce till smooth.
Stir in the Parsley, Capers and Olives (if using) stir add in a tablespoon of Olive Oil and salt and pepper to taste.
In a baking dish spoon sauce across bottom to an even depth of ¼ inch.
Place the salmon filets in the baking dish and brush some of the sauce over each filet.
Place dish into oven and cook uncovered for about 12 minutes or until the internal temp reaches 135 degrees.
Remove and serve each filet with some of the sauce and garnish with lemon zest and fennel fronds.
Top each with a sprinkle of Fluer de Sel and fresh cracked pepper.
Nutrition Facts Servings 6.0 Amount Per Serving calories 221 % Daily Value * Total Fat 10 g 15 % Saturated Fat 1 g 7 % Monounsaturated Fat 5 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 590 mg 25 % Potassium 685 mg 20 % Total Carbohydrate 13 g 4 % Dietary Fiber 3 g 12 % Sugars 6 g Protein 21 g 42 % Vitamin A 26 % Vitamin C 46 % Calcium 11 % Iron 11 % * 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