Keto Poached Salmon with Matchstick Vegetables
4.6g
Net Carbs
36.8g
Protein
19.8g
Fat
10.6g
Fiber
379
Calories
Ingredients:
- 1 ounce Black Olives
- 1 tablespoon drained Capers
- 2 tablespoons Red Wine Vinegar
- 1 plum tomato Red Tomato
- 1 fluid ounce Fresh Lemon Juice
- 1 cup Tap Water
- 2 caps Portobello Mushroom Cap
- 1 cup Green Snap Beans
- 3/4 teaspoon Salt
- 2 heads Endive
- 2 tablespoons Parsley
- 1/2 teaspoon Black Pepper
- 3 1/2 cups Baby Spinach
- 3 tablespoons Extra Virgin Olive Oil
- 2/3 each Bay Leaf
- 20 ounces boneless, raw Salmon
Directions:
- To poach fish: Preheat oven to 325°F. Combine water, bay leaf, salt and pepper in a 2-quart baking dish. Add fillets skin side up and bake 15 minutes, until just cooked through. Let fish stand for 5 minutes more before removing with a slotted spoon. Set aside to cool to room temperature.
- To make salad and dressing: Turn oven up to 400°F. In a small glass baking dish, toss mushroom caps with vinegar, salt and pepper to taste. Roast for 10 minutes, until softened and browned. Set aside to cool to room temperature.
- In a large bowl combine 3 1/2 cups spinach, diced tomatoes, green beans, endive, olives and capers. In a small bowl, slowly whisk oil into lemon juice until slightly thickened. Season to taste with salt and pepper before tossing into vegetables.
- To serve, divide greens onto four plates, top each with a salmon filet, and sprinkle with parsley.
