Today’s post is another guest post from the lovely and talented Maria Emmerich of Maria Mind Body Health. Maria is a wellness expert in nutrition and exercise physiology. She is a wealth of knowledge and someone I admire greatly. She is posting today to talk about cancer and the ketogenic diet, as well as share a new healthy salmon recipe with us.
- 4 (3 ounce) fillets salmon, with skin
- Celtic sea salt to taste
- 2 TBS coconut oil
- BROWN BUTTER SAUCE
- 1/2 cup organic unsalted butter
- 1 large garlic clove, chopped
- 1/4 cup fresh dill or other herb of your choice
- 1/4 cup fresh lime juice
- 1 tsp Celtic sea salt
- 1/2 tsp black pepper
- Rinse the salmon fillets and completely dry or you won’t get a nice sear; season with Celtic sea salt.
- Heat the coconut oil in a large pan over medium-high heat.
- Gently place the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, about 5 to 6 minutes; flip and continue cooking until the skin side is slightly browned, about another 5 minutes.
- Remove the salmon from the pan.
- Remove the skin from the salmon fillets; fry the skin in the remaining oil in the pan until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
- To make the brown butter: Place the butter in a medium saucepan (larger than you think because it will bubble up).
- Heat the butter on high until it sizzles and fizzes up. Watch for brown flecks then remove from heat.
- Purée garlic with dill, lime juice, salt, and pepper in a blender until smooth. With motor running, add melted brown butter and blend until emulsified, about 30 seconds.
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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