Salmon with Almond Crumble & Broccoli Rice

Salmon with Almond Crumble & Broccoli Rice
Authored By Danielle Mosichuk 0 Comment(s)

Salmon with Almond Crumble & Broccoli Rice

What you will need:

Almond crumble:

  • -1 oz chopped almonds
  • 1/2 cup almond flour
  • 1/4 cup of butter (room temperature)
  • 1 tsp fresh rosemary


Salmon:

  • 2 Salmon fillets (about 5 oz each)
  • Salt and lemon pepper
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp lemon juice

 

Broccoli rice:

  • 6 oz raw Broccoli
  • 1 Tbsp of olive oil
  • 2 Tbsps chopped onion
  • 1 clove garlic grated
  • Salt and pepper

 

How to make it: 

Almond crumble:

  1. Preheat oven to 350 F (175°C).
  2. In a bowl, place the almonds,almond flour,butter and fresh rosemary.
  3. Mix with fingertips to obtain a smooth paste.
  4. Spread this mixture over parchment paper and bake until golden brown.


Salmon: 

  1. Cut the salmon fillet into 2 portions and remove the skin (optional), season with salt and lemon pepper.
  2. Mix olive oil and lemon juice. Brush each fillet on both sides with this mixture.
  3. Heat a thick bottom skillet with grooves or a nonstick skillet.
  4. When it is hot, add the fish and cook until the edges are opaque and lighter in color (about 3 minutes).
  5. Turn and cook for another 3 minutes.
  6. Check with a fork to see if it is cooked.
  7. Remove the salmon fillets from the frying pan and spread the almond flour crumble over the salmon.

 

Broccoli rice:

  1. After cleaning the broccoli, place it in a food processor and mash up to reach the size of rice.
  2. In a frying pan, lightly brown the onion in the olive oil. Add the grated garlic and cook until lightly brown. 
  3. Add the crushed broccoli and saute it with salt, pepper, and parsley.
  4. Add the carrot, the tomato and finally, the sesame seeds. 

 

Assemble the salmon filet and broccoli rice on your plate and voila- a perfectly low carb and tasty dinner!

(Makes 2 servings)



 

 



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