Keto Salmon Fillets with Dill Mousseline
2.4g
Net Carbs
38.9g
Protein
34.1g
Fat
0.5g
Fiber
477
Calories
Ingredients:
- 24 ounces boneless, raw Salmon
- 1/3 cup Heavy Cream
- 1/2 fruit (2-3/8" diameter) Lemon
- 5 tablespoons Unsalted Butter Stick
- 1/2 teaspoon Black Pepper
- 2 large Egg Yolks
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Salt
- 1/8 cup sprig Dill
- 2 tablespoons chopped Onions
- 1 tablespoon Parsley
Directions:
- Heat oven to 375°F.
- Whip cream with a whisk or electric beater until soft peaks form; set aside. Line a baking pan with aluminum foil.
- Season salmon with juice from lemon, salt, and pepper. Mix 1 tablespoon dill, minced parsley, and small diced white onion in a small bowl.
- Heat a large nonstick skillet over high heat for 2 minutes. Sear salmon on both sides 2 minutes per side until nicely browned. Transfer to baking pan.
- Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium doneness. Remove from oven, transfer to warmed plates.
- While salmon is baking, prepare Hollandaise sauce: Place egg yolks, lemon juice, in a food processor or blender and process briefly. With the motor running, pour in melted butter in a very thin stream. Sauce should thicken slowly. Season to taste with salt and pepper.
- Gently fold Hollandaise sauce and remaining dill into whipped cream. Spoon sauce over fish.
