This is an incredibly easy and tasty way of making salmon! I adapted and updated this recipe from my all time favourite British cook Delia Smith in order to make it completely LCHF friendly and I was very impressed with the outcome.
In Delia’s original recipe she uses individual salmon fillets, however I bought an entire side and decided to keep it whole. She also uses breadcrumbs (click here if you would like to see the original recipe), however I used finely chopped walnuts instead, and you know what? I think I prefer this version. The nuts gave the dish a lovely nutty taste as well as a crunchy texture. Keep Reading
I actually wrote a really good long post about this dish last night – but for some reason just as I was about to publish it, I lost the whole thing!! I was furious – that has to be the most frustrating felling in the world, and the worst of it all is…this is not the first time it has happened to me on WordPress. From now on, I’m going to write everything on Word and then transfer it!
Anyway…back to the Salmon. In all honesty salmon is not my favourite fish – I think it is highly over rated! Maybe that is because I have just had far too much bad salmon in my life. For me it has become synonymous with banquet food – how many business lunches or weddings have you been to where you have been served a poached salmon, a few overcooked sprigs of asparagus a miserable looking potato with some non-descript viscous white sauce?! Far too many!
However, being part Swedish and spending a lot of time in Sweden you can’t avoid salmon – salmon is a staple in most Swedish households, there is the gravlax and smoked salmon, we even have salmon paste that is in a tube which you can squeeze onto your toast (may not sound appetising but I can assuar you it is!). This, coupled with the fact that ‘C’ and are making determined effort to have one veggie day and one fish day in our diet – it couldn’t have been long until Salmon popped up on to the menu. Keep Reading