Today I am sharing a low carb/keto recipe by Gino D'Campo who says "are you looking for a delicious salmon recipe with a difference? If you are, you’ve found it! Here’s my wrapped salmon with Dijon mustard & mascarpone sauce for you to enjoy.
For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish – creamy, comforting and delicious."
Ingredients
Serves Four
1 Courgette (zucchini), Trimmed
400g, Cut Into 4 Pieces Skinless Salmon Fillet
40g Salted Butter
100ml Hot Vegetable Stock
1 Teaspoon Dijon Mustard
50g (Reduced Fat) Mascarpone Cheese
1 Tablespoon Fresh Dill, Finely Chopped
1/2 Teaspoon Garlic Salt
To Taste Salt
To Taste Freshly Ground Black Pepper
400g, Cut Into 4 Pieces Skinless Salmon Fillet
40g Salted Butter
100ml Hot Vegetable Stock
1 Teaspoon Dijon Mustard
50g (Reduced Fat) Mascarpone Cheese
1 Tablespoon Fresh Dill, Finely Chopped
1/2 Teaspoon Garlic Salt
To Taste Salt
To Taste Freshly Ground Black Pepper
Method
1. Preheat the oven to 200ºC/gas mark 6.
2. Using a potato peeler, slice 8 wide ribbons from the courgette (zucchini) lengthways and set aside.
3. Lightly season each salmon fillet with salt and wrap 2 courgette ribbons around each fillet. Transfer the wrapped salmon to a baking tray measuring about 25 x 35cm and evenly dot the butter over. Transfer to the oven and bake for 18 minutes.
4. Dice the remaining courgette and put into a small saucepan. Add the vegetable stock, Dijon mustard, mascarpone cheese, dill and garlic salt and stir all together. Place the saucepan over a low heat and gently cook for 10 minutes, stirring occasionally with a wooden spoon. Make sure that the sauce doesn’t boil otherwise it will split.
5. Remove the salmon from the oven and arrange on a serving platter. Pour the mascarpone sauce over and around salmon.
6. Season with black pepper and serve immediately with vegetables of your choice.
Gino's Tip
Bake the salmon parcels seam side down to help prevent the parcels unravelling.
Nutrition Per Serving
2. Using a potato peeler, slice 8 wide ribbons from the courgette (zucchini) lengthways and set aside.
3. Lightly season each salmon fillet with salt and wrap 2 courgette ribbons around each fillet. Transfer the wrapped salmon to a baking tray measuring about 25 x 35cm and evenly dot the butter over. Transfer to the oven and bake for 18 minutes.
4. Dice the remaining courgette and put into a small saucepan. Add the vegetable stock, Dijon mustard, mascarpone cheese, dill and garlic salt and stir all together. Place the saucepan over a low heat and gently cook for 10 minutes, stirring occasionally with a wooden spoon. Make sure that the sauce doesn’t boil otherwise it will split.
5. Remove the salmon from the oven and arrange on a serving platter. Pour the mascarpone sauce over and around salmon.
6. Season with black pepper and serve immediately with vegetables of your choice.
Gino's Tip
Bake the salmon parcels seam side down to help prevent the parcels unravelling.
Nutrition Per Serving
Fat 26g Carbs 2g Fibre 1g Protein 23g
From an original idea seen here
From an original idea seen here
Happy Eating, Bon Appetit and Mangiare Felice !
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All the best Jan
That sounds like an interesting sauce. I do like Dijon mustard.
ReplyDelete...this looks like a great dish.
ReplyDeleteMy mouth is watering! Thank you Jan! Big Hugs!
ReplyDeleteNo me gusta mucho el salmón pero se ve una rica receta tal vez, lo intente. Te mando un beso
ReplyDeleteSounds like a great recipe to me!
ReplyDeleteWill make soon! : )
ReplyDeleteWrapping the salmon in the courgette ribbons sounds an interesting way to cook it.
ReplyDeleteThis has totally made me hungry. I need to copy this recipe.
ReplyDeleteDo like the mustard and it looks a lovely meal.
ReplyDeleteSounds great! Valerie
ReplyDeleteI'm not a lover of salmon but that sauce sounds interesting.
ReplyDeleteHello,
ReplyDeleteSounds delicious, I love salmon.
Take care, have a happy day and a great new week!
This looks really good!
ReplyDeleteLooks delicious!
ReplyDeleteOhhhh this is an amazing dish. Thank you for sharing it.
ReplyDeleteFeliz semana.
ReplyDeleteYummy.
ReplyDeleteI often cook salmon with mustard, but never thought of cheese. I'm not familiar with this cheese, but will look it up. How did we ever manage without the internet?
ReplyDeleteYum! This looks and sounds delicious!!!!
ReplyDelete~Jess
This looks delicious, you have the best recipes. Have a great week Jan & Eddie xx
ReplyDeleteYum! Definitely my cup of tea. Thanks Jan, wishing you a great week :)
ReplyDeleteThis looks delicious.
ReplyDeleteWe don't eat salmon but I do love using dijon mustard as a condiment!
ReplyDeleteThanks for sharing another great recipe.
ReplyDeleteHope your day has been a great one.
It been a while since I had salmon.
ReplyDeleteCoffee is on and stay safe
Good for those who like seafood.
ReplyDeletethis is a nice recipe. although we are not salmon lovers, this sauce sounds so yummy!!
ReplyDeleteI have salmon in the fridge. I might have to give this one a try!
ReplyDeletetasty post dear Jan :)
ReplyDeleteour summers got extreme and we have to quit fish as it increase body temperature or makes feel so :(
enjoy your seasonal treats :)