MAIN DISH: PISTACHIO CRISTED SALMON (click here to print)

  Pecan Crusted Salmon, keto, sugar free, gluten free

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INGREDIENTS

240 g (120 g per fillet) (4.2 oz. x 2) wild salmon fillets



3 g (1/2 tsp) salt



1 g (1/2 tsp) black pepper



14 g (1 tbsp) Dijon mustard



9 g (1 tbsp) onion – diced into very small pieces



30 g (4 tbsp) pecans – roughly ground



24 g (2 tbsp) olive oil

DIRECTIONS

•  1.   Prepare all the ingredients. A few minutes before you are ready to bake the salmon, preheat the oven to 200 C / 400 F
•  2.   Line a casserole dish with parchment paper. Pour half of the olive oil into the area on which you will place the fillets
•  3.   Pat dry the salmon fillets
•  4.   Starting with the skin side up, sprinkle the salt and pepper. Flip and then salt and pepper the top and place the fillets skin side down onto your work surface or directly into the casserole dish
•  5.   Using a pastry brush or your fingers, spread half of the Dijon mustard onto each fillet.
•  6.   Divide the finally chopped onions, place half onto each fillet. Pat down so that the onions will stick to the mustard
•  7.   Divide the ground pecans into two and spread half onto each fillet over the onions. Pat down gently
•  8.   Lightly drizzle the remaining olive oil over the two fillets
•  9.   If preparing ahead, cover the casserole dish with cling wrap and refrigerate until 15 minutes before baking. When ready to bake, remove from fridge and allow salmon to reach room temperature before placing in the middle rack. Bake for about 10 minutes. Time will depend on how thick your fillet is. The salmon is done when the flesh flakes easily with a fork and is still moist. Remove from oven and serve while hot. Enjoy!
• 2 servings; 5 carbs

Source:

www.ketomealsandrecipes.com