In a cozy, sea-facing cottage where the melody of the waves set a tranquil rhythm, an old fisherman, known for his culinary finesse as much as his tales of the sea, crafted a dish that soon became a legend among the locals: Completely Keto Mustard Salmon.
One serene evening, with the sea casting its golden hues into the cottage, the fisherman decided to treat his visiting grandchildren to a meal that blended the robust flavors of the ocean with the zesty kick of mustard. The salmon fillets, seasoned to perfection with a medley of spices, were a nod to his lifetime by the sea and a love for hearty, wholesome meals.
As the Mustard Salmon cooked, its aroma wafted through the cottage, wrapping the family in a warm embrace. Served with a side of steamed green beans and a rustic keto cauliflower mash, the dish was more than a meal; it was the fisherman’s legacy, a blend of simplicity, flavor, and the joy of sharing his passion for the sea’s bounty.
That evening, the Mustard Salmon was not just the centerpiece of their dinner; it was a chapter in the family’s story, a delicious memory etched into the hearts of the grandchildren, reminding them that the most treasured recipes are those seasoned with love and the spirit of adventure.
Ingredients
- 20 oz salmon fillets cut into 4 fillets, skinless
- 1 tsp Pink Himalayan Salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 Tbsp mustard powder
- 1 tsp dill
- 2 Tbsp Extra virgin olive oil
Instructions
-
Heat up one tablespoon of the EVOO in a large pan over medium-high flame.
-
Sprinkle the salmon evenly with all the spices and pat the spices into the salmon.
-
Cook 2 fillet pieces at a time for 7 minutes per side. Add the other tablespoon of EVOO between batches.
-
Best served as fresh as possible.
Recipe Notes
