Keto Blackened Salmon with Cucumber Relish and Cauliflower
5.4g
Net Carbs
33.5g
Protein
23.0g
Fat
4.5g
Fiber
372
Calories
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:
- Steam cauliflower for 10 minutes or until tender. While cauliflower cooks prepare salmon.
- 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.
- 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.
- 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.
