Pan-fried salmon with Thai cucumber salad
You may have noticed a theme running through this book that has little to do with low carb, healthy fat. I’m referring to the notion that you can have just a few ingredients on your plate and that's all you need for a beautiful, nutritious meal. And that is exactly what we have here.
2 tbsp coconut oil or good-quality animal fat, melted 4 × 160g salmon fillets, skin on Sea salt
2 garlic cloves, finely chopped 3 tbsp lime juice
1 tbsp fish sauce
½ tsp ground coriander
½ tsp coconut sugar
1 tbsp extra-virgin olive oil
THAI CUCUMBER SALAD
3-4 Lebanese cucumbers, cut into 1.5cm dice 1⁄3 red onion, finely diced
1 large handful of mint leaves, torn 1 large handful of coriander leaves
Sauerkraut Micro herbs Lime wedges
1. Preheat the oven to 200°C.
2. To make the dressing, combine all the ingredients in a small bowl and mix well. Set aside.
3. To make the salad, place the cucumber, onion, mint and coriander in a bowl, add the dressing and gently toss to coat. Set aside.
4. Heat the oil or fat in a large non-stick, ovenproof frying pan over medium-high heat. Season the salmon on both sides with salt. Add the fish, skin side down, to the pan and cook for 2 minutes. Transfer the pan to the oven and roast the salmon for 2-3 minutes until the skin is golden and crisp. Remove the pan from the oven, flip the salmon over and set aside to cook for 30 seconds, or until medium-rare. (The residual heat from the pan will cook the salmon, so the pan doesn’t need to be placed over heat.)
5. Place the salmon on serving plates, add the cucumber salad and some sauerkraut, scatter on the micro herbs and serve with the lime wedges. SERVES 4