Keto Pecan-Crusted Salmon with Sorrel Sauce
3.1g
Net Carbs
39.5g
Protein
46.8g
Fat
1.4g
Fiber
606
Calories
Ingredients:
- 1 cup Spinach
- 1/2 cup, half Pecan Nuts
- 2 fluid ounces Sauvignon Blanc Wine
- 10 leaves Basil
- 2 tablespoons Unsalted Butter Stick
- 1 tablespoon chopped Shallots
- 24 ounces boneless, raw Salmon
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Heavy Cream
Directions:
If you cannot find sorrel in your local market use fresh spinach instead.
- Preheat oven to 350°F.
- Make pecan topping: in a food processor, pulse pecans, basil, salt, and pepper until nuts are finely ground. Transfer to a bowl and mix in butter.
- Mist a large baking sheet with olive oil spray. Place salmon on sheet. Spread each fillet evenly with pecan mixture. Bake 20 minutes, or until cooked through.
- Make the sauce: while salmon is cooking, mix wine and shallots in a small saucepan. Cook over medium heat for 3 minutes, or until wine is reduced by half. Stir in cream. Add salt and freshly ground black pepper to taste. Cook 10 minutes longer, stirring occasionally, until sauce has thickened and coats back of a spoon. Add sorrel and cook 2 minutes longer, until just wilted. Purée sauce in blender until fairly smooth. Return to saucepan on low heat.
- To serve, lap sauce over each fillet.
