I found this recipe via Angel of the Spice Suite. It was beyond delicious!

Here’s what you will need:

-1 to 1.5 lbs of cubed salmon, filet and skinned

-2 medium sized eggs

-3 Tbsp of Jamaican Jerk Aioli

-2 generous dash’s of The Spice Suite’s Savory Citrus Blend and Spicy Citrus Blend

-2 Tbsp of Coconut Balsamic Vinegar (Also found at the Spice Suite)

-1 bag of Baby Spinach

-1/2 of a medium yellow bell pepper, diced

-1/2 of a medium orange bell pepper, diced

-1 small yellow onion, diced

-1 Tsp of fresh minced garlic

-2 Tbsp of grass fed butter, divided

-1/3 c of Heavy Whipping Cream

-2 Tbsp of grated Parmesan cheese

-2-3 Tbsp of Coconut Oil

-A cast iron or non stick skillet

Directions:

1. In a food processor, add cubed salmon, jerk aioli, and the two eggs. Blend until all ingredients are fully incorporated.
2. finely dice the yellow and orange peppers, then dice the onion. Add to the salmon mixture.
3. Heat the coconut oil in the skillet.
4. Using a ice cream scoop, add the mixture to a hot pan on medium heat.
5. Do not excessively move the balls around. Wait 2-3 minutes before turning them over. The rule with meat is when it’s ready to be turn, it will easily separate from the pan. If it doesn’t, it’s not ready.
6. Turn the balls over. They should be bown and golden. Add the coconut vinegar to deglaze the pan. (Brace yourself, it smells AMAZING)
7. After 2-3 minutes, add the baby spinach to the pan. Place it on top of the meatballs. Allow it to wilt gently into the pot.
8. Once the spinach has cooked down, add the butter and garlic. Use a utensil to gently incorporate the ingredients.
9. Add the HWC and parmesan cheese. Continue to gently stir the ingredients.
10. Allow the dish to simmer for 4-5 minutes and then remove from the heat.
11. Pour it over your favorite low carb noodle and enjoy!

The flavors of this dish have so much depth and complexity. Kudos to Angel for thinking of such a new and creative way to eat salmon! I can’t wait to make more in the near future.

What do you guys think? What would you add or take away?

Sincerely, I am,

The Keto Teacher Bae