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Salmon can stand up to some bright and bold flavors. Almost 0 Carbs for the entire entrée.
Course Main Course
Cuisine Canadian
Keyword Capers, Lemon, Salmon

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

  1. Pre heat oven to 425 or heat barbecue.
  2. 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.
  3. Place aluminum foil on a cooking sheet or grill grate.
  4. Place salmon on foil, (skin side down). Sprinkle salt on salmon and spread caper/pepper mix on top.
  5. Zest lemon with a micro plane over the salmon and reserve remainder of lemon to serve alongside.
  6. 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.