Salmão com cobertura cetogênico

Ingredientes

• 1 tablespoon avocado oil
• 4 (6-ounce) skin-on center-cut salmon fillets
• 1 teaspoon sea salt
• 1 tablespoon avocado oil
• 2 tablespoons tamari (or soy sauce if not gluten-free)
• 1 tablespoon Dijon mustard
• 2 tablespoons brown erythritol
• 1 teaspoon grated fresh ginger
• 1 clove garlic (minced)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1 lime (zested and juiced)
• 1 tablespoon minced cilantro (for garnish)
• 1 green onion (sliced for garnish)
• 1 lime (sliced for garnish)

Modo de preparo

1. 1

   --- Make the salmon glaze sauce ---

2. 2

   Warm up 1 tablespoon of avocado oil in a small saucepan.

3. 3

   Next, put in the tamari or soy sauce, Dijon mustard, brown erythritol, your freshly grated ginger, minced garlic, red pepper flakes, and ground white pepper.

4. 4

   Stir everything together and let it simmer for 5 minutes.

5. 5

   Take the saucepan off the heat and set it aside.

6. 6

   Now, add your freshly squeezed lime juice and some lime zest into the saucepan.

7. 7

   Give it another stir, taste it, and add more seasoning if needed.

8. 8

   --- Cook the salmon ---

9. 9

   Pour avocado oil into your skillet and heat it over medium-high heat.

10. 10

    When the oil is hot, place the salmon fillets in it with the skin side down.

11. 11

    Let them cook for 4-6 minutes. When the skin comes off easily, they're ready to flip.

12. 12

    Flip the fillets and cook them for another 4-5 minutes. Once done, remove them from the pan.

13. 13

    Now, pour your salmon glaze into the hot skillet.

14. 14

    Put the salmon back into the skillet. This time, the skin side should be up to keep it crispy. If you prefer, you can remove the skin and serve it on the side.

15. 15

    Before you serve the salmon fillets, garnish them with cilantro, green onion, and lime. Enjoy!