Mediterranean Diet Adaptations for PCOS Management
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Dinner: Salmon with Tarragon Dill Cream Sauce
This recipe includes superfoods such as:
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Salmon Filets
1 1/2 lb. Salmon Filet
3/4-1 tsp. Dried Tarragon
3/4-1 tsp. Dried Dill Weed
1 tbsp. Duck Fat
Salt and Pepper to Taste
Cream Sauce
2 tbsp. Butter
1/4 cup Heavy Cream
1/2 tsp. Dried Tarragon
1/2 tsp. Dried Dill Weed
Salt and Pepper to Taste
Instructions
1. Slice the salmon in half to create 2 1/4 lb. filets. Season meat of fish with tarragon, dill weed, and salt and pepper. Turn around and season skin with salt and pepper only.
2. Heat 1 tbsp. duck fat in a ceramic cast iron skillet over medium heat (or any pan that will hold heat well). Once hot, add salmon skin side down.
3. Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
4. Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat. Optional: If desired, cook on sides for 20-40 seconds to get darker edges.
5. Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix together.
6. Serve with broccoli or asparagus (or your favorite side dish) and be generous with cream sauce. Garnish with a small amount of red pepper flakes.
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Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 937 kcal | ||
| Fat 80 g | ||
| Carbohydrate 3 g | ||
| Protein 45 g | ||
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