This meal is not too heavy, but not so light that you don't feel fulfilled. This recipe originally involved using the rest of the salmon marinade to dress up the sauteed cabbage, which mimics sauerkraut, but I found the flavors too sour for my palate.
INGREDIENTS:
8.75oz butternut squash
1.75oz Dijon mustard
2 - 5 oz salmon fillets
4 tablespoons chives, minced
0.5 oz hazelnuts, chopped
1 oz cream cheese
4 oz cabbage, shredded
DIRECTIONS:
1. Remove any seeds from butternut squash. Carefully peel. Medium dice into pieces.
2. Place squash in a medium pot. Cover with 2 inches of cold, lightly salted water. Bring to boil and cook for 12-15 minutes, until fork-tender.
3. Strain squash, shaking off excess water. Return to pot and place to the side.
4. Place Dijon mustard in a large bowl. Add 1 tbsp lemon juice and 1 tbsp cooking oil. Season with salt and pepper. Stir to combine marinade.
5. Pat salmon fillets dry with paper towels. Add salmon to bowl with marinade, turning to cat. Let marinate at least 5 minutes.
6. Add chives and cream cheese to butter squash. Mash with a potato masher or a fork until smooth. Salt and pepper to taste.
7. Heat 1.5 tbsp cooking oil in a non-stick pan over medium heat. Add salmon, skin sides down, to hot pan. Cook 4-5 minutes each side, until fully cooked. Remove from heat.
8. Heat 1 5bsp cooking oil in a large saute pan over medium heat. Add cabbage to hot pan. Season with salt and pepper, cooking for 3-4 minutes, stirring occasionally.
9. Move cabbage to sides, and add 1 tsp cooking oil to center to pan. Add hazelnuts to center. Cook for 1-2 minutes until hazelnuts are fragrant.
10. Add 1 tbsp of butter and chili powder to taste, stirring all ingredients together until butter is melted.
11. Divide mashed squash between places. Place sautéed cabbage next to squash, and serve salmon alongside.
MACRO INFO:
670 Cal, 52g Fat,17g Net carbs, 35g Protein
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