Sunday, June 25, 2017

[Healthy_Recipes_For_Diabetic_Friends] Uri Buri's Lemon Turmeric Salmon - 1g Carbs, 0g Fiber, 0g Sugar


Uri Buri's Lemon Turmeric Salmon - 1g Carbs, 0g Fiber, 0g Sugar

Kosher Key: Dairy
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 4

4 fresh, skin-on salmon fillets, cut about 1 1/2 inches thick
1/2 cup (1 stick) salted butter, very cold or frozen, plus more for greasing pan
1 Tbsp dried thyme
1 tsp turmeric
1/2 tsp salt
1 large ripe yellow lemon, cut into rounds and then halved (see below)
Fresh mint, finely chopped (optional garnish)

You will also need: shallow baking pan, grater, foil or parchment

Preheat oven to 400 degrees F. Grease the bottom of the baking sheet with a thin layer of butter. Rinse the salmon fillets and pat dry. Then place them, skin side down, on the buttered baking sheet.

Slice the lemons into 4 thin rounds, remove any seeds, then slice the rounds in half so that you have 8 halves.

In a small dish, combine the dried thyme, turmeric and salt. Mix until well combined. Sprinkle the spice mixture evenly over the top of the salmon fillets.

Top each salmon fillet with two of the lemon slices.

Grate the cold or frozen butter evenly over the top of the salmon fillets. It might feel like a lot of butter at first, but it melts down to create a luscious sauce.

Cover the pan with aluminum foil or parchment and place in the oven for 15-20 minutes, or until desired doneness. Cook time will vary based on thickness of the fillet-- cut into the center of the thickest fillet to check doneness.

Remove from the oven and uncover. Spoon over the butter sauce from the tray.Serve immediately, topped with the fresh mint if desired.

Nutrition From:
Servings: 4
Serving Size: 15.1 oz (429g)
Nutrition per Serving: 704 Calories, 336 Calories From Fat, 37.7g Total Fat, 14.3g Saturated Fat, 0.1g Trans Fat, 251mg Cholesterol, 860mg Sodium, 1g Carbs, 0g Dietary Fiber, 0g Sugars, 85g Protein – Vitamin A: 25% - Vitamin C: 9%5 – Calcium: 5% - Iron: 12%


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