Salmon can be easily baked or barbecued. The flavours are big and delicious!
Salmon can stand up to some bright and bold flavors. Almost 0 Carbs for the entire entrée.
Ingredients
- 1 TBSP (10 gr) shallots, finely chopped 2 CHO
- 2 TBSP (11 gr) capers, rinsed and drained 0 CHO
- 1 TBSP fresh dill (1 tsp. dried) 0 CHO
- ½ TBSP black pepper corns 0 CHO
- ¼ tsp. salt 0 CHO
- 1.5 lb. salmon fillet cut into 2 pieces 0 CHO
- 1 TBSP olive oil 0 CHO
- ½ lemon zest 0 CHO
TOTAL CHO 2 CHO
Instructions
- Pre heat oven to 425 or heat barbecue.
- Add black peppers to a mortar and coarsely break apart with pestle. Finely chop shallots and rinsed capers. Place in a small bowl along with dill, olive oil, and black peppers.
- Place aluminum foil on a cooking sheet or grill grate.
- Place salmon on foil, (skin side down). Sprinkle salt on salmon and spread caper/pepper mix on top.
- Zest lemon with a micro plane over the salmon and reserve remainder of lemon to serve alongside.
- Cook until opaque in the center about 10 – 13 minutes. With a hamburger flipper lift salmon from skin, plate and serve with remaining lemon wedges.
