Although I’m not a huge fish fan, I do get a craving every now and then and last week, I decided I wanted cream salmon.  I had some asparagus in the house and a mix of turnip greens, spinach, and Swiss Chard, so it seemed like that would be a really good and low carb combination.  It turned out great!  The flavor is delicious and the sauce is light and creamy.  I served over low carb bagels the first time and over Dixie Carb Counters Skinni Spaghetti the next time.

This makes an easy, elegant dinner and if you love salmon, you’ll love this dish.  It can also be made with broccoli instead of asparagus if you wish.  This could be a wonderful dinner for your sweetie on Valentine’s Day.

Need to top the dinner off with a sweet treat?  Try this wonderful Strawberry Cream Torte.

Creamed Salmon with Asparagus and Greens

3 tablespoons butter
1 tablespoons low carb flour
1 Egg, beaten
1/2 cup Heavy Cream
1/2 cup Water
1/2 cup Mushrooms, sliced
1/2 cup Asparagus or Broccoli, chopped
2 mini Sweet Peppers, chopped
1 Salmon filet, poached and sliced (8 oz.)
1 cup Mixed Greens (Spinach)
Salt to taste
1/2 teaspoon Cayenne Pepper

In a skillet, put enough water to cover the salmon filet, bring to a boil, then put in the salmon and poach for about 5 minutes until the fish flakes. It doesn’t need to be completely cooked as it will cook more in the sauce.

Remove the salmon and cut or tear into pieces.  Set aside.

In a large saucepan, melt butter, add the mushroom and saute until lightly browned. Remove mushrooms, then add low carb flour and stir to make a paste. Add the cream and water and stir in until the paste is mixed in. Add seasonings and stir.

In a cup, beat the egg until creamy yellow, then add a tablespoon of the hot cream sauce to it and stir in. Repeat until you’ve added about four tablespoons of the cream, then stir the egg mixture into the cream sauce and continue to stir until mixed. You don’t want the egg to cook, but to blend into the sauce.

Add the mushrooms back into the sauce, then add the sweet peppers and asparagus (or broccoli) and stir together. Cook for about five minutes, then add the salmon and the mixed greens. Cook for another 5 minutes until heated through. Serve over low carb toast, cauli-rice, spaghetti squash or low carb pasta.

Makes 4 servings.

Nutrition info per serving: (only the recipe)
Calories: 280.5 Fat: 23.8 g Net Carbs: 2.8 g Protein: 13.5 g