Salmon Fillet with Cucumber Ribbons
Servings: 4
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Carbs: 1 grams
Net Carbs: 1 grams
Protein: 45.5
Fat: 36 grams
Calories: 520
Ingredients:
2 small English cucumbers, peeled and halved crosswise
1 teaspoon salt, divided
1 tablespoon butter
1 1/2 tablespoons olive oil, divided
4 center-cut salmon fillets, 2-inch thick (about 2 pounds)
1/2 teaspoon sugar substitute
2 teaspoons tarragon vinegar
Instructions:
1. With a vegetable peeler, peel ribbons along the length of each cucumber half. Keep going until you reach the center core of seeds; discard core. In a bowl, toss cucumber ribbons with ½ teaspoon salt; set aside.
2. In a large skillet over medium-high heat, melt butter in 1 tablespoon oil. Season fish with ½ teaspoon salt and ¼ teaspoon pepper. Place fish flesh side down in skillet. Cook 10 minutes, turning carefully once halfway through cooking time, until golden brown and just cooked through. Remove from skillet and tent with foil.
3. Wipe out skillet with a paper towel. Heat remaining 1½ tablespoons oil over medium-high heat until oil shimmers. Add cucumber to skillet; sprinkle with remaining 1/4 teaspoon pepper and sugar substitute. Cook about 2 minutes, stirring occasionally, until cucumber is just warmed through. Stir in vinegar. Divide cucumber on four individual serving plates; top each with a piece of salmon.
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