Harlan’s Kilstein’s Keto Moroccan Salmon
When selecting salmon, the first thing you look for is the lines of fat in the salmon. The more lines of fat the better the salmon will taste. I’ve never been wrong using this guideline. Most salmon we see in our supermarkets is farm-raised. The fisheries have to add food color to make it look red to our eyes. Wild salmon has a different taste but it’s much better for you. It is higher in natural omegas. I try to get my salmon at Whole Foods. Most salmon we buy is chinook or king salmon. Coho or silver salmon is also a good choice. Once a year in June, Copper River Salmon may be available. Your eyes will pop out at the price but it’s not to be missed.
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Ingredients
- 1 Cup water
- 1 red pepper - Large
- 4 cloves Garlic peeled
- 1 Carrot
- 3 Green jalapeño peppers
- 1 lemon
- 2 Cups fresh cilantro chopped
- 1 big tomato
- 16 oz Salmon fillets Entree portion sized-typically 4 oz
Seasonings:
- 3/4 cup olive oil
- 2 tbs paprika
- 1 pinch black pepper
- 1 pinch Pink Himalayan salt to taste
Instructions
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Use pot a minimum 4-6 inches in depth and 12 inches wide to allow juices to flow freely
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Cut red pepper in long strips
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Carrot peeled and cut in thin strips finger size
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Toss both in pan and sauté with a little olive oil and pink Himalayan salt
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Add garlic cloves and jalapeños thinly sliced
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Sauté
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Add to pan small cubes of tomato
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Sauté 5 minutes on medium flame
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Add the olive oil, paprika, black pepper , pink Himalayan salt and water
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Let boil for 3 minutes
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Place lemon slices all around
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Add in Salmon making sure the fish is halfway covered in liquid
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Add chopped cilantro sprinkled all over evenly on top of Salmon
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Cover and let cook 20 minutes on medium heat then lower for 5 minute
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Serve with steamed broccoli and watch people smile.
Recipe Notes
This is the best pan you will ever use. Works perfectly every time. 