Butter-Fried Salmon with Keto Béchamel & Nutmeg

Recipes

Recipe makes 4 servings

Ingredients:

15.8oz/450 g salmon fillet, cut into large chunks
2 Tbsp butter
Salt & black pepper
1 tsp dried dill or fresh dill (optional)
1 Tbsp lemon juice (plus wedges for serving)

Keto Béchamel Sauce
2 Tbsp butter
2 Tbsp almond flour
1 cup heavy cream
¼ cup water or unsweetened almond milk (to adjust consistency)
½ tsp garlic powder
½ tsp onion powder
¼–½ tsp ground nutmeg (to preference)
Salt & pepper to taste

To Serve:
Fresh parsley
Lemon wedge
Extra nutmeg or black pepper for finishing

Instructions:

Pat salmon chunks dry with paper towels so they brown nicely. Season lightly with salt, pepper and a pinch of dill.

Heat a large skillet over medium-high heat and melt 2 tbsp butter.

Add the salmon chunks in a single layer. Fry 2-3 minutes on each side until golden, buttery and slightly crisp on the edges.

Squeeze over 1 Tbsp lemon juice and remove from heat.

In a separate small saucepan, melt 2 tbsp butter over medium heat. Add almond flour and whisk for 30-40 seconds to form a smooth paste.

Slowly pour in heavy cream while whisking to avoid lumps. Add water/almond milk to reach desired thickness – should be thick but pourable.

Stir in garlic powder, onion powder, nutmeg, salt and pepper. Simmer 1-2 minutes until it becomes a silky, rich sauce.

Place fresh parsley or greens of choice on the serving plate.

Add the butter-fried salmon chunks. Spoon warm keto béchamel generously over the top.

Finish with black pepper and a small grating of nutmeg. Serve with a lemon wedge.