Salmon in Creamy Sun Dried Tomato Sauce

Bruce found and made this recipe with a bunch of Salmon that he bought and it was absolutely delicious!!!

Ingredients

• ▢4 salmon fillets - skin removed
• ▢salt and pepper to taste
  
• ▢2 tablespoons butter
• ▢2 tablespoons honey
• ▢3 teaspoons minced garlic
• ▢2 teaspoons Italian seasoning blend - or combination or dried thyme, basil, oregano and parsley
• ▢½ cup juliened sun dried tomatoes - (they come in a jar packed with oil, be sure to drain excess oil)
• ▢1 cup chicken broth
  
• ▢½ cup half and half - OR heavy cream (use heavy cream for a thicker, creamier sauce!)
• ▢⅔ cup parmesan cheese
• ▢grated parmesan cheese, fresh herbs, cracked black pepper for topping - optional

Instructions

• Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm. 
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve. 

Keto Fried Fish Recipe – Breaded & Crumbed

 I made this the other day for a quick lunch and it was so good. I adjusted the recipe for one fish fillet. I also didn't deep fry it but just baked it in a little oil in a cast iron pan. 

I put the left over egg (from dipping the fish in) in the pan and had a little omelet (didn't want it to go to waste).

Ingredients:

1 Egg
½ cup of Almond Flour
1 ounce of Parmesan Cheese, finely grated
1 tablespoon of Dried Parsley
1 Lemon, zest only (I just put a little bit of lemon juice in)
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
4 x 150g Fillets of White Fish

Directions: 

Crack the egg into a bowl and whisk well.
In another bowl, add the almond flour, parmesan, parsley, salt, and pepper. Mix well.
Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish.
Gently add the fish to the hot oiled cast iron pan.  Cook until golden brown and cooked through.

Sudado de Pescado Criollo (Peruvian Steamed Fish)

We recently went to a Peruvian restaurant in American Fork (Nazca Grill) and I ordered a fish dish and it was just amazing. I looked up the dish and tried this recipe. It was really good but not as good as the restaurant. I need to work on perfecting it.  Here is the recipe I used at home. 

INGREDIENTS
1 lb. of white fish, cut into 4 pieces
4 cups chicken broth (it asked for fish stock but I used chicken)
1/2 red onion, peeled and cut into feathers
1/2 red bell pepper, julienned
1 roma tomato, cut into 8 wedges
4 tablespoons cooking oil
4 garlic cloves, minced
3 teaspoons aji amarillo paste (found it at Rancho market in Provo)
salt, pepper, cumin, and oregano to taste
8 ginger rounds, peeled
juice of 2 limes
cilantro for garnish

In addition to the ingredients above, you’ll need a large pan with cover.
PREPARATION
Sauté the red onions and red peppers in a pan with cooking oil over medium to high heat, add the garlic, aji amarillo paste, and mix well.
Add the tomatoes, and season with salt, pepper, cumin, and oregano, continue to mix
Add the fish stock, half the lime juice, ginger rounds, and bring to a boil
Place the fish fillets in the pan, reduce to a simmer and cover for about 10 minutes
Remove from heat, keep covered, and let sit for a few minutes
Uncover, drizzle the rest of the lime juice over the fish, garnish with cilantro.
Serve family-style with a side of steamed white rice, a seasonal green salad. 

Note: 
Add tomato wedges towards the end so that they stay somewhat crisp.