“Fast, easy, and elegant. All you need is a big green salad and you’ve got a great supper.” ~Dana Carpender
- 4 fillets salmon (6 oz. each)
- 1/4 cup bacon grease
- 4 tsp orange marmalade, *no-sugar-added
- 2 tsp pancake syrup, *sugar-free
- 1 tsp chipotle hot sauce
- 1/4 tsp soy sauce
- 2 green onions, for garnish
- If you have a non-stick skillet big enough to hold your four fillets, use it. If not, give your big, heavy skillet a coating of non-stick cooking spray. Put it over medium-high heat. When it’s hot, melt the bacon grease and slosh it around to cover the bottom. Now add your fillets, skin-side up.
- While the fish is cooking, stir together the marmalade, pancake syrup, hot sauce, and soy sauce.
- When you can see that the salmon is cooked about halfway through, flip it carefully. Spread the glaze you’ve made evenly over the now-browned meaty side.
- Add a tablespoon or two of water to the skillet, and cover. Let the salmon cook another 2-3 minutes, or until you can see it’s cooked through.
- While the salmon is finishing up cooking, slice the scallions, including the crisp part of the green shoot.
Plate the salmon, sprinkle sliced salmon over each serving, and you’re done.
I love the Polaner no-sugar-added preserves, and they’re the lowest carb I’ve found, but if you can’t find them, Smucker’s makes a good no-sugar-added line, too.
Sugar-free pancake syrup can be found with the regular pancake syrup in your grocery store. It’s still high-carb enough that I wouldn’t pour it over things, but a teaspoon or two here and there adds a nice maple flavor.
I use Melinda’s brand chipotle hot sauce — I love the flavor and it has no added sugar. But Tabasco makes one, and so does Louisiana brand.
4 servings, each with: 19g Fat; 34g Protein; 2g Carbohydrate
The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.
Copyright 2016 by Dana Carpender