This recipe will impress your family! This dish is easy, super-quick to make and is full of flavor and healing qualities. You will love the sweetness of coconut aminos, combined with tangy lime juice, to brighten the soft round flavors of the fish and nuts. This Keto Paleo version of ponzu sauce is soy and sugar-free.
Ingredients
How to Make It
- In a food processor, blend the cashews, cilantro, 1 tablespoon (14 g) of coconut oil and salt, until even, green crumbles are formed.
- In a medium nonstick skillet, heat the remaining 1 tablespoon (14 g) of coconut oil over high heat, then place the salmon fillets in the pan, skin side down. Immediately spread the cashew crumbles on top the fillets, pressing them down onto the fish and creating a crust about ½ to ¾ inch (1 to 2 cm) thick. Cover immediately with a tight-fitting lid and lower the heat to medium. Cook until the salmon is turning opaque all over, about 5 minutes, then turn off the heat and let sit for another minute.
- While the salmon is cooking, make the ponzu sauce by mixing the coconut aminos with the lime juice.
- Serve hot with a couple of tablespoons of ponzu sauce on top of the salmon. This is great with Salt and Pepper Asparagus on the side.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1803 kcal Calories from Fat: 882 kcal |
|
% Daily Value*
|
| Total Fat 98 g 280% |
Trans Fat 0.0 g |
carbohydrates 42 g 32% |
Dietary Fiber 5 g 13% |
Protein 127 g 254% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |