Quick, easy, and oh-so-delicious, this salmon with citrus hollandaise is a super satisfying entrée for when you want food on the table fast, and is fancy enough for company or a special occasion dinner, too! Salmon is full of great-for-you Omega3s that help lower inflammation, so it’s a great choice any day. Pair with a salad or grilled Romaine, some mashed cauliflower or other low carb veggies, and/or cauliflower rice, and you’ve got yourself a tasty, healthy meal that’s Paleo, low carb, Keto, cleanketo, detox, and Whole30 friendly.
Salmon with Citrus Hollandaise
Servings: 4
Calories: 852kcal
Ingredients
For the salmon:
- 1½ lbs salmon fillets
- 1 lemon washed and thinly sliced
- 12 olives pitted and sliced
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 poached egg optional
For the sauce:
- 6 eggs
- 1 small orange
- 1 cup avocado oil
- ¼ cup lemon juice freshly squeezed
- cayenne pepper to taste
- sea salt to taste
- ground black pepper to taste
Instructions
For the salmon:
- Preheat oven to 425°F.
- Layer 1/2 of the lemon slices on the bottom of a baking dish.
- Season salmon with salt and pepper on both sides and lay it over the lemon slices, skin side down.
- Top with sliced olives and remaining lemon slices.
- Place in the oven and bake until salmon is cooked through, about 10-15 minutes.
For the sauce:
- Meanwhile, separate the eggs and set the whites aside for another use.
- Juice the orange.
- In a small saucepan, heat avocado oil over medium high heat until hot.
- Place the egg yolks in a food processor set with the s-blade (or you can use a blender).
- Pulse the food processor to liquefy the yolks, and then very slowly pour the very hot oil in a thin stream intot the food processor (or blender) while the machine runs.
- It is important to pour in the oil very slowly.
- When all the oil is added, pour in the lemon and orange juices and the cayenne pepper to taste.
- The sauce should be thick but pourable, and nice and tangy.
- If the sauce is too thick, continue to blend while adding a bit of water.
- Adjust seasonings to taste.
- Plate salmon, top with poached egg (if using), pour hollandaise sauce over salmon (and egg), and serve immediately.
Nutrition
Calories: 852kcal | Carbohydrates: 5g | Protein: 43g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 46g | Trans Fat: 0.03g | Cholesterol: 339mg | Sodium: 647mg | Potassium: 998mg | Fiber: 1g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 3mg
Commentary
Moroccan Meatballs - Two Ways
Servings: 4
Calories: 402kcal
Equipment
- Parchment paper
Ingredients
For the meatballs:
- 2 Tbsp fresh parsley, minced or 2 tsp dried parsley
- 2 Tbsp fresh cilantro, minced optional
- 1½ tsp paprika
- 1½ tsp cumin
- ½ tsp cinnamon
- 1 tsp turmeric
- ¾ tsp sea salt
- black pepper to taste
- 1 lb ground lamb
For the sauce:
- 1 Tbsp avocado oil
- 1 Tbsp onion powder or granules
- 1 Tbsp minced garlic 4-5 large cloves
- 2 tsp paprika sweet, or hot if you like spicy
- 1 tsp sea salt or to taste
- ½ tsp ground black pepper or to taste
- 14 oz can of diced tomatoes drained
- 1 cup bone broth chicken or beef
- 2 tsp dried parsley
Instructions
For the meatballs:
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all spices with a fork until well mixed.
- Add lamb to spices, and use your hands to mix until spices are even distributed throughout the meat.
- Scoop ping pong sized balls of lamb onto the baking sheet.
- Roll each scoop gently and quickly between your hands to make a smooth ball. (Try not to handle or compact them too much; a light touch makes for a better texture in the end.)
- Now set the sheet of meatballs aside while you made the sauce.
For the sauce:
- Heat a large skillet for 1 minute over medium heat, then add oil.
- Add the tomatoes to the pan and stir, then cook for several minutes until tomatoes are hot and have started to soften.
- Add the onion, garlic, paprika, salt, and pepper and stir to combine.
- Add broth and cook mixture for a few minutes until broth is hot.
- Gently place the meatballs into the sauce.
- Cover, reduce heat to low, and simmer gently for 40 minutes.
- Serve as is, or over cauli rice or zero carb shirataki rice (aka konjac or Miracle rice).
Nutrition
Calories: 402kcal | Carbohydrates: 9g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 83mg | Sodium: 1265mg | Potassium: 361mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1454IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 4mg
