Herb-crusted sautéed salmon fillets with pistou (recipe)
| Herb-crusted sautéed salmon fillets with pistou (recipe) | |
|---|---|
| Name | Herb-crusted sautéed salmon fillets with pistou |
| Ingredients | Salt • Fresh basil leaf • Garlic cloves • Extra virgin olive oil • Salmon fillets • Fresh thyme leave • Fresh marjoram • Oregano leaves • Fresh rosemary leaf • Olive oil • Tomatoes • Cherry tomatoes |
| Cooktime (in hours) | 0.2 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.7 |
| Keto friendliness | Keto friendly |
| Calories | 678.4 |
| Fat | 43.3 |
| Protein | 64.7 |
| Carbohydrate | 5.7 |
| Fiber | 1.7 |
| Net carbohydrates | 4 |
| Sugar | 3.3 |
| Saturated fat | 6.3 |
| Cholesterol (mg) | 165.4 |
| Sodium | 3708.5 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Herb-crusted sautéed salmon fillets with pistou (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Herb-crusted sautéed salmon fillets with pistou (recipe) image(external)
Recipe instructions
- Pistou: Make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
- Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
- Drain in a colander and immediately cool by rinsing them in cold water.
- Combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
- Transfer the basil mixture to a bowl and whisk in the olive oil.
- Season with salt and pepper.
- Just before sauteeing the salmon, gently heat the pistou mixture in a saucepan while stirring. Don't allow the pistou mixture to come to a boil.
- Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
- Remove from refrigerator and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere.
- Heat the oil in a large pan (I use the cast-iron skillet).
- Place fillets skin-side down in the pan. Sautv over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and sautv for 2 to 3 minutes on the second side.If the salmon starts to brown or the oil smokes, turn the heat down to medium.
- Wipe out the hot sautv pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.Season with salt and pepper.
- Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving
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Food tags
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Time:
Prep Time in Hours and Mins:42M
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Contributors: Prab R. Tumpati, MD
