Embark on a culinary journey with me, one that leads to the heart of a chic, dimly-lit speakeasy in the vibrant core of New York City, where I discovered an exquisite dish that would become a staple in my keto repertoire: Completely Keto Salmon Glazed in Bourbon Sauce.
One brisk evening, my companion and I were enticed by the allure of this underground gem, known for its fusion of classic charm and contemporary flair. As we settled into our seats, the soft jazz melodies and the murmur of convivial chatter set the stage for an unforgettable dining experience.
Our attention was captured by a signature dish that promised a fusion of bold flavors and keto-friendly ingredients: Salmon Glazed in Bourbon Sauce. Upon the first bite, it was a revelation. The salmon, perfectly seared, flaked gracefully under our forks, each piece a testament to the chef’s mastery. The glaze, a symphony of butter, bourbon, and Swerve Brown Sweetener, enveloped the salmon in a rich, smoky sweetness that was truly one-of-a-kind.
The moment was magical, but the recipe, much to our chagrin, was a closely guarded secret of the speakeasy. Undeterred and inspired by the unforgettable flavors, I was determined to recreate this culinary marvel in my own kitchen.
My quest began with the freshest salmon fillets, each seasoned to perfection with Pink Himalayan Salt and black pepper. In my kitchen, the glaze came to life as I carefully blended the butter, extra virgin olive oil, and bourbon, the Swerve Brown Sweetener melting into a caramelized pool of delight.
As the salmon sizzled and the glaze thickened to a glossy perfection, the aroma transported me back to that speakeasy, to a night of laughter, jazz, and culinary discovery. And when I finally plated the Completely Keto Salmon Glazed in Bourbon Sauce, it was more than a dish; it was a cherished memory, a testament to the power of food to transport us, to inspire us, and to bring a touch of speakeasy sophistication to our own tables.
Completely Keto Salmon Glazed in Bourbon Sauce
- 6 9 oz salmon fillets
- Pink Himalayan Salt to taste
- black pepper to taste
- 3/4 cup butter
- 3/4 Tbsp Extra virgin olive oil
- 6 oz Swerve Brown Sweetener
- 3 oz bourbon
Season the salmon with the salt and pepper.
Put a large pan on medium flame.
Once pan is fully heated, sear the salmon skinless side down for 2-3 minutes or until a nice brown crust is formed. Flip and cook for another 5 minutes or until you feel it is done. Remove from pan.
Put the butter in the pan and melt fully. Add in the swerve brown sweetener and mix fully. Put the salmon back in this sauce and pour the bourbon over. Cook them all together for 4 minutes. Remove from pan and serve with the glaze spooned over.