Spice up your life with this elegant and festive chili salmon. Paired with bright veggies and a drizzle of browned butter, this keto dish looks as good as it tastes. Dazzle with color and flavor on your plates tonight!
April 9 2018 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
Spice up your life with this elegant and festive chili salmon. Paired with bright veggies and a drizzle of browned butter, this keto dish looks as good as it tastes. Dazzle with color and flavor on your plates tonight!
USMetric
4 servingservings
Ingredients
- 1¼ lbs 550 g salmon, boneless fillet in portion piecessalmon, boneless fillets in portion pieces
- 5 oz. 140 g butter
- 2 tsp 2 tsp sambal oelek or chili paste
- 1¼ lbs 550 g green asparagus
- 5 oz. 140 g cherry tomatoes
- 2 tbsp 2 tbsp olive oil
- 2 tbsp 2 tbsp almonds, flaked or chopped
- 2 tbsp 2 tbsp fresh thyme or fresh parsley
- salt
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Making low carb simple
Instructions
Start with melting butter over medium heat. Heat until it gets a nutty scent and turns a nice toasty-brown color. Stir occasionally and make sure it doesn't burn. Set aside but keep warm.
Brush or thinly spread sambal oelek (or chili paste) all over the salmon. If you're using chili paste, dilute with water or oil, so it doesn't overpower the dish. Salt generously.
Fry for a few minutes on each side in a hot and spacious pan with a little olive oil.
Cut the asparagus into 3-4 pieces and slice the tomatoes in half. Fry for a few minutes in a pan with a little oil. Salt and pepper to taste.
Serve the salmon on a bed of vegetables with a few sprigs of any fresh herb, freshly roasted almonds and a splash of browned butter.
Tip!
56-60°C (130-140°F) degrees is just the right internal temperature if you want to have the salmon juicy yet a bit rarer on the inside. (Note that the USDA recommends 145°F/63°C as a safe internal temperature for fish.)For best results, the fish should be at room temperature when you begin cooking it.When you're browning the butter, try using a pan with a light-colored bottom so you can keep track of the color easily.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
14 comments
1
Mrs Baguley
April 11 2018
What's the pan with the melted butter (at number 1) for? You don't return to it in the remainder of your method?
2
Lucy
April 11 2018
You add the chilie paste to it and then spread it over the Salmon before frying.
3
Rebecca
April 25 2018
It gets drizzled over the salmon when it's done. See the note about serving with browned butter in the last step.
4
Jean
January 17 2019
Got some salmon left over? It makes a scrumptious salad! Crumble the cold cooked salmon over some greens (I used greenleaf lettuce and baby spinach); add a TBSP of chopped red onion, 1/2 avocado cut into chunks, 3-4 kosher dill slices cut up (trust me - this taste is great with salmon); drizzle a little olive oil over all, then squeeze some fresh lime juice on top. Finish with a TBSP of pumpkin seeds and some freshly ground pepper. Oh my!! It it is totally delicious!!
5
Mariana Perez
February 2 2019
can you sub salmon with chicken?
Reply: #6
6
Reply to comment #5 by Mariana Perez
Kristin Parker Team Diet Doctor
February 3 2019
This recipe has not been tested with chicken in place of salmon, but it should work. You will end up with different protein/fat ratios.
7
Jessie
June 23 2019
The sambal oelek seemed to come off the salmon during frying so there was no flavour on the salmon. Is there any trick to avoid that?
8
Ally
August 16 2019
Are green beans a good substitute for asparagus? It's out of season here and hard to find /very expensive!
Reply: #9
9
Reply to comment #8 by Ally
Kristin Parker Team Diet Doctor
August 20 2019
Are green beans a good substitute for asparagus? It's out of season here and hard to find /very expensive!
Green beans tend to be higher carb than asparagus. You can see our visual guide to vegetables here to help make informed choices about substitutes.
https://www.dietdoctor.com/low-carb/keto/visual-guides10
Liz
January 22 2020
Absolutely delicious. Next time I’ll use a little more Sambal Oelek. Browned butter and toasted almonds were a great addition to top off the asparagus and tomatoes. It’s a big hit in this house.
11
Denney
February 17 2020
Skin on or skin off?
12
msnovadawn
July 20 2020
This is delicious. I didn't have the almonds but, it was still fantastic. I set it for 1 serving and ate half of it as I was full. Looking forward to my leftovers.
13
brenda27
September 13 2020
I can't find chili paste. Any suggestions for substitutions? Is there an equivalent of chili powder or flakes that I could use?
Reply: #14
14
Reply to comment #13 by brenda27
Crystal Pullen Team Diet Doctor
September 16 2020
I can't find chili paste. Any suggestions for substitutions? Is there an equivalent of chili powder or flakes that I could use?
Sambal oelek is the recommended substitution for chili paste.
