Actually Low-Carb
  • Blog
  • About
  • Recipe Archive
  • Contact

Low-Carb Pecan-Crusted Salmon (less than 1g net carbs)

7/27/2016

0 Comments

 
Picture
This was one of the first (non-dessert) dishes I ever learned to cook that actually impressed people! My mom taught me this recipe, and I switched out a bit of the pecans for flaxseeds to make it a bit lower in carbs. Pecans are lower in carbs than most nuts, and provide a delicious fried crust! 

Ingredients:
1/3 cup pecan halves
1 tbs whole flaxseeds
1/8 tsp salt
22.5 oz of salmon
Seasoning of choice (I use lantana all-purpose)
1 egg (won't need the whole thing, so you can just use the white if you prefer)
Splash of unsweetened almond milk

Directions:
Put pecans, flaxseeds, and salt into a food processor (I use my Ninja blender) until finely ground. Beat together egg and splash of almond milk. Cut the salmon into 5 portions. Season each piece then use a pastry brush to brush the egg mixture on each piece. Cover the egg side with the nut/flaxseed mixture. Place in heated frying pan with oil skin side up. Flip when desired ( like mine a little rarer, so it's 3-4 minutes per side depending on the thickness of the cut). Makes about 5 servings.

Nutritional info per serving (takes into account the olive oil used):
292 calories, 20g fat, 1.8g carbs, 1.4g fiber, .4g net carbs, 26.5g protein
Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Instagram
    Just a former fat girl who loves food...
    ​and her cat.
    Picture

    Archives

    September 2019
    June 2019
    January 2019
    November 2018
    August 2018
    November 2017
    August 2017
    April 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016

    Categories

    All
    Appetizers
    Beverages
    Bread
    Breakfast
    Dessert
    Dips
    Dressings
    Entrées
    Sauces
    Soups

    RSS Feed

Home
About
Contact
Visit me on instagram @actuallylowcarb 
​

  • Blog
  • About
  • Recipe Archive
  • Contact