Low Carb Salmon Recipe w/ Mushroom Cauliflower Rice
Servings: 4
Calories: 278kcal
Ingredients
- 4 Salmon Fillets
- 2 T olive oil
- 1 clove garlic
- 1 head cauliflower
- 1 shallot
- 8 oz sliced mushrooms
- 2 T grass fed butter
- 1/2 cup heavy cream (optional)
- 1 tsp dijon
- 1/2 cup dry white wine (or chicken broth)
- 1/2 tsp thyme
- S&P
Instructions
- Chop 1 shallot & 1 garlic clove
- Chop 1 head cauliflower into florets. Dry well.
- Place cauliflower florets in a blender or food processor. Pulse until you have rice like texture (don’t over process or it will be pureed).
- Heat 2T butter in a large sauté pan over medium heat. Add chopped shallot & minced garlic & cook ~2 mins.
- Add 8oz sliced mushrooms & cook ~5 mins. Add 1/2 cup water, 1/2 cup white wine, 1/2 tsp thyme, 1 tsp Dijon & cauli rice.
- Add 1/2 tsp salt & 1/4 tsp pepper and simmer over medium heat 6-8 mins until most of liquid is gone.
- Heat 2T olive oil in a large saute pan over medium heat. Sprinkle salmon w/ S&P to taste. Add 4 salmon fillets skin side up to hot pan.
- Cook ~5 mins and then flip and cook an additional 1-2 mins until flaky.
- Stir in 1/2 cup heavy cream (optional) to cauli pilaf and simmer on low ~3 mins or until warmed through.
Notes
*10.7g carbs, 3.7g fiber, 7.0g net carb
Nutrition
Calories: 278kcal | Carbohydrates: 10.7g | Protein: 27.7g | Fat: 15g