KETO/LOW CARB-BAKED SALMON WITH COCONUT RED CURRY SAUCE

INGREDIENTS

  • salt and pepper to taste
  • 1 - 1 1/2 pounds wild caught salmon cut into 4 pieces
  • 1-2 tablespoon olive oil

RED CURRY SAUCE

  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon fresh ginger, minced
  • 1 14 ounce can coconut cream
  • 1 1/2 tablespoons red curry paste

SAUT√ČED SPINACH

  • 3-4 cups baby spinach
  • sliced basil for garnish
  • 1 tablespoon butter
  • 1 leek stalk, sliced
    KETO/LOW CARB-BAKED SALMON WITH COCONUT RED CURRY SAUCE

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper and set aside.
  2. Coat both sides of salmon with olive oil. Season with salt and pepper. Place skin side on prepared baking sheet. Bake for 20 minutes.
  3. In a small saucepan over medium heat combine the coconut cream, curry paste, fish sauce, and ginger. Heat until combined. Add salt and pepper to taste.
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