Keto Blackened Salmon with Cucumber Relish and Cauliflower

DifficultyDifficult
Yield4 servings
Prep10 mins
Cook20 mins

5.4g

Net Carbs

33.5g

Protein

23.0g

Fat

4.5g

Fiber

372

Calories

Keto Blackened Salmon with Cucumber Relish and Cauliflower

Ingredients:

  • 1 tablespoon leaf Thyme (Dried)
  • 1 teaspoon Salt
  • 1 teaspoon Red or Cayenne Pepper
  • 3 tablespoons Light Olive Oil
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 fluid ounce Fresh Lime Juice
  • 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 2 tablespoons Paprika
  • 1/2 teaspoon Dill (Dried)
  • 1 teaspoon leaf Oregano
  • 20 ounces boneless, raw Salmon
  • 1 cup slice Cucumber (with Peel)
  • 4 cups Cauliflower
  • 1 teaspoon leaf Basil (Dried)

Directions:

  1. Steam cauliflower for 10 minutes or until tender.  While cauliflower cooks prepare salmon.  
  2. Combine all spices (except dill weed) and 1 tsp salt for the blackening rub.  Brush each piece of salmon with 2 tablespoons light olive oil and then coat evenly with the blackening rub.  Prepare a heavy skillet with 1 tablespoon olive oil over medium high heat.  Place the salmon flesh side down and cook for 2-3 minutes until blackened.  Flip over and continue to cook for 5-6 minutes until the skin is crispy and the fish flakes easily with a fork.  
  3. For the relish:  finely dice the cucumber.  Add lime juice, 1 tbsp extra virgin olive oil, granular sugar substitute, and dill weed then season with 1/4 tsp salt and 1/4 tsp pepper. 
  4. Mash the cooked cauliflower with and the final tablespoon of olive oil.  Spoon onto four plates.  Serve the salmon over the cauliflower and top with 1/4 cup cucumber relish.

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