Recipe makes 4 servings
Ingredients:
15.8oz/450 g salmon fillet, cut into large chunks
2 Tbsp butter
Salt & black pepper
1 tsp dried dill or fresh dill (optional)
1 Tbsp lemon juice (plus wedges for serving)
Keto Béchamel Sauce
2 Tbsp butter
2 Tbsp almond flour
1 cup heavy cream
¼ cup water or unsweetened almond milk (to adjust consistency)
½ tsp garlic powder
½ tsp onion powder
¼–½ tsp ground nutmeg (to preference)
Salt & pepper to taste
To Serve:
Fresh parsley
Lemon wedge
Extra nutmeg or black pepper for finishing
Instructions:
Pat salmon chunks dry with paper towels so they brown nicely. Season lightly with salt, pepper and a pinch of dill.
Heat a large skillet over medium-high heat and melt 2 tbsp butter.
Add the salmon chunks in a single layer. Fry 2-3 minutes on each side until golden, buttery and slightly crisp on the edges.
Squeeze over 1 Tbsp lemon juice and remove from heat.
In a separate small saucepan, melt 2 tbsp butter over medium heat. Add almond flour and whisk for 30-40 seconds to form a smooth paste.
Slowly pour in heavy cream while whisking to avoid lumps. Add water/almond milk to reach desired thickness – should be thick but pourable.
Stir in garlic powder, onion powder, nutmeg, salt and pepper. Simmer 1-2 minutes until it becomes a silky, rich sauce.
Place fresh parsley or greens of choice on the serving plate.
Add the butter-fried salmon chunks. Spoon warm keto béchamel generously over the top.
Finish with black pepper and a small grating of nutmeg. Serve with a lemon wedge.
Nutritional breakdown per serving (4 servings)
560 Calories
27.5g Protein
48.7g Fat
0.5g Fiber
3.2g Total Carbs
2.7g NET Carbs
