Low Carb Fish Recipes
Salmon Fillets With Dill Mousseline Recipe
This Salmon Fillets With Dill Mousseline Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Salmon Fillets With Dill Mousseline Recipe, is that they can
all be seen as diet recipes in one form or another.
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Salmon Fillets With Dill Mousseline
Ingredients:
1/3 cup heavy cream
4 salmon fillets - (abt 6 to 8 oz ea, )
1/2 lemon
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 tbsp chopped fresh dill, divided
1 tbsp chopped fresh parsley
2 tbsp finely-chopped onion
1 === hollandaise sauce ===
2 egg yolks
5 tbsp butter, melted
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly-ground black pepper
Instructions:
Heat oven to 375 degrees. Whip cream with a whisk or electric beater until
soft peaks form; set aside.
Line a baking pan with aluminum foil. Season salmon with juice from lemon,
salt, and pepper. Mix 1 tablespoon dill, parsley, and onion in a small
bowl.
Heat a large nonstick skillet over high heat for 2 minutes. Sear salmon on
both sides 2 minutes per side until nicely browned. Transfer to baking
pan. Pat herb mixture onto salmon. Bake 5 to 6 minutes for medium
doneness. Remove from oven, transfer to warmed plates.
While salmon is baking, prepare Hollandaise: Place egg yolks, lemon juice,
salt and pepper in a food processor or blender and process briefly. With
the motor running, pour in melted butter in a very thin stream. Sauce
should thicken slowly. Gently fold Hollandaise sauce and remaining dill
into whipped cream. Spoon sauce over fish.
This recipe yields 4 servings.
Carbohydrates: 2.5 grams
Net Carbs: 2.5 grams
Protein: 36 grams
Fat: 46 grams
Calories: 578
Description:
"Mousseline is a light-as-air sauce made with whipped cream. Rich and
elegant, this entrée is for special occasions. Roasted asparagus
would make an excellent accompaniment."
Servings: 4
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The proof of the pudding is in the eating.
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