Smoked Salmon Dip

Enjoy this recipe that I created for www.ketologic.com.

PER 3OZ SERVING: CALORIES 171 | FAT 15G | CARBOHYDRATES 2G | FIBER 0G | NET CARBOHYDRATES 2G | PROTEIN 7G

This delicious smoked salmon dip recipe is easy to prepare, and it makes for a great snack with vegetables and low-carb crackers or as a nice condiment to a piece of fish.

INGREDIENTS:

  • 1 cup cream cheese
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 8oz smoked salmon
  • 1 teaspoon salt
  • freshly cracked pepper
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon Tabasco
  • 2 teaspoons dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons fresh chopped chives (optional)

PREPARATION:

  1. Simply combine all ingredients in a mixer or food processor. Whip/process until evenly blended. Scrape down the sides during the process if needed.
  2. Adjust seasoning if needed by adding a bit more salt, Tabasco and/or lemon juice.
  • Yield: 8

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Pan-Seared Salmon with Lemon Dill Sauce

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 558 | FAT 58G | CARBOHYDRATES 3G | FIBER 0G | NET CARBOHYDRATES 3G | PROTEIN 24G

INGREDIENTS:

  • 4 (4 ounce) salmon fillets
  • 2 tablespoons coconut oil
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 tablespoons butter
  • ½ cup Greek yogurt
  • ½ cup sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon dried dill or 2 tablespoons fresh dill
  • juice from 1 lemon
  • dash of Tabasco

PREPARATION:

  1. Mix the salt, pepper, garlic powder and onion powder together in a bowl. Sprinkle liberally over the salmon and lightly rub it in. Reserve any remaining seasoning.
  2. Heat coconut oil in a skillet at medium-high heat for about 2 minutes until completely melted and the pan is hot. Sear the salmon fillets face down for about 3 minutes until cooked halfway up the side of the fillets. Flip the salmon and cook another 3 minutes or until the other half is cooked all the way. Remove from heat, but keep in the pan for another 2 minutes to allow it to cook all the way through. The salmon should be flaky with a fork when serving. Top each fillet with one tablespoon of butter and let it melt while you put your sauce together.
  3. Take remaining seasoning and add it to the Greek yogurt and sour cream, along with the rest of the ingredients. Top the salmon with a spoonful of lemon dill sauce before serving.
  • Yield: 4

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

Please follow and like us: