Recipe

Keto Tuscan Salmon

Pan-seared salmon filets luxuriate in a rich vodka cream sauce studded with crispy bacon, fresh basil, and bright lemon zest.

Keto Tuscan Salmon

Total time

25 min

Servings

2

Net carbs

4g

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Ingredients

What you need

Adjust servings

2 servings
2
  • 2-6 ounce filets Sockeye or Keta salmon
  • 2 slices bacon, (diced)
  • 1 teaspoons bacon grease or olive oil
  • 1 clove garlic, (sliced)
  • 1 ounce onion, (sliced (about 1/4 of a medium onion))
  • ¼ cup vodka ((2 oz/ 60 ml))
  • 1 tablespoon tomato paste ((15 g))
  • ⅓ cup heavy cream ((2 1/2 oz/ 75 ml))
  • 2 tablespoons water ((1 oz/ 30 ml0)
  • 1 tablespoon vodka ((1/2 oz/ 15 ml))
  • 10 leaves basil, (chiffonade)
  • ½ teaspoon lemon zest, (grated)
  • salt and pepper to taste

Instructions

How to cook it

Prep timer

25:00

Cooking cue

Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Allow salmon to rest at room temperature for 15 minutes, then cook diced bacon in a medium skillet over medium heat with 1 teaspoon bacon grease for about 2 minutes, stirring occasionally until crisp; remove bacon and reserve, leaving fat in pan.
  3. 2. Pour off all but 2 tablespoons bacon fat, lightly salt the salmon, and sear pretty-side down over medium heat for 3 to 4 minutes undisturbed until color change reaches nearly halfway up the sides, then flip and cook another 3 to 4 minutes; remove to a plate and tent with foil.
  4. 3. Add sliced onions and garlic to the pan and cook about 1½ minutes until softened, then remove from heat, carefully add ¼ cup vodka while standing back, return to heat, and reduce by half while scraping up browned bits.
  5. 4. Stir in tomato paste to warm and break down, then add heavy cream and water, simmering gently for 1 minute to thicken slightly.
  6. 5. Mix in reserved bacon, 1 tablespoon vodka, and lemon zest, stirring until alcohol smell fades, then add chiffonade basil, season with salt and pepper to taste, and turn off heat.
  7. Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.
  8. 6. Plate each salmon filet and spoon half the sauce over top, garnishing with additional basil if desired.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Low Carb Maven · IMPORTED

https://diet.driv.space/recipes/keto-tuscan-salmonLow Carb Maven reference: https://www.lowcarbmaven.com/salmon-bacon-tomato-vodka-cream-sauce/

Rated 4.89/5 from 17 ratings on Low Carb Maven. Method rewritten in-house; see source for the publisher's original.