This is one of my favorite keto-friendly salads EVER. It's inspired me to add a hard-boiled egg to other salads for a little protein and fat. If you like raw or runny yolk, you can always adjust the time of your boiling.
Ingredients:
2 (5oz) fillets of steelhead trout
2.5 tbsp sliced almonds
1 tsp Italian herb & red pepper blend
2.75 oz green kale, sliced into ribbons, discarding center stems
2 eggs
1 Roma tomato, diced
1 lemon
1 oz parmesan cheese
0.25 cup creamy lemon-Dijon sauce
Directions:
1. Preheat oven to 400 degrees.
2. Bring small pot of water to boil. Lower eggs into boiling water with a spoon. Reduce hat to low and cover pot with lid. Simmer 11 minutes.
3. Drain water from pot. Cover eggs with 2 inches of cold water, soaking for 5-10 minutes.
4. Peel eggs. Rinse to remove any shell fragments. Quarter eggs.
5. Roughly chop sliced almonds.
6. Zest the whole lemon with a microplane over a medium bowl. Quarter the lemon.
7. Pat trout dry with paper towel. Season with Italian herb and red pepper blend, salt and pepper.
8. Heat 1.5 tbsp cooking oil in medium oven-safe saute pan over medium-high heat. Add trout to hot pan, skin-side up. Cook 3-4 minutes. Flip. Drizzle 0.5 tbsp creamy lemon-Dijon sauce over each fillet. Sprinkle 1/4 almonds over each fillet.
9. Transfer pan with trout into oven. Roast 4-6 minutes.
10. Add kale to bowl with lemon zest. Drizzle with 1 tbsp olive oil and season with salt. Massage until leaves soften.
11. Add tomato and parmesan cheese. Drizzle with remaining creamy lemon-Dijon sauce. Add salt and pepper to taste.
12. Divide trout between plates. Squeeze juice from lemon wedge over trout, avoiding seeds. Pile kale salad next to trout. Garnish with hard-boiled eggs and remaining almonds. Serve remaining lemon wedge on the side.
This serves 2.
MACRO INFO:
1050 Calories, 91g Fat, 9g Net Carbs, 41g Protein
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