Salmão keto com mel e mostarda feito em uma assadeira

Ingredientes

• 1/4 cup Dijon mustard
• 1/4 cup allulose (or 3 TBSP erythritol or xylitol)
• 2 tablespoons white wine vinegar
• 1/4 cup avocado oil
• 1 clove garlic (ran through a press, optional)
• 1 tablespoon fresh dill (optional)
• 4 salmon fillets (I like ButcherBox's Wild Alaskan!) (skin on preferably)
• 1 batch our roasted radishes (lightly toasted)
• 1 head broccoli (trimmed)

Modo de preparo

1. 1

   --- For the keto honey mustard sauce: ---

2. 2

   In a medium bowl whisk together mustard, sweetener and vinegar.

3. 3

   Emulsify the oil into the vinegar mixture: pour in the oil very slowly into the vinegar mixture while whisking rapidly (feel free to use an electric whisk). Begin drop by drop and slowly increase speed into a stream. It should take about 2 minutes to incorporate all the oil. Adding in the garlic and dill is totally optional, but a very nice touch for salmon. Note: the sauce will still work great even if your emulsification fails, just won't be as smooth!

4. 4

   Set aside or refrigerate for 3-5 days.

5. 5

   --- For the salmon sheet pan dinner: ---

6. 6

   Preheat oven to 450°F/230°C. If roasting radishes, pop them in 30-45 minutes before the salmon (depending on size and how well you like them done, see roasted radish recipe for insight).

7. 7

   Rinse the salmon fillets and pat dry. Arrange fillets, skin sides down, in parchment or foil. Liberally brush the salmon with the honey mustard glaze. Allow to rest at room temperature for 15 minutes.

8. 8

   Take the radishes out of the oven roughly 10 minutes before they're done. Add in the broccoli florets, drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Place the marinated salmon fillets on the tray and bake for 10-12 minutes, or until just cooked through. Serve right away with plenty of sauce!