This recipe is on page 281 of the new FAT TO SKINNY Low Carb Cookbook
Salmon Patty nestled in a Portabella Mushroom Cap with lemon Alfredo Sauce
Servings- 1 Carbs 3.5
Ingredients
1 can pink salmon
1 egg (1 net carb)
1 teaspoon fresh finely chopped dill weed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 large portabella mushroom cap (2 net carbs)
1/4 cup Rich and Creamy Alfredo Sauce from recipe on page 405 (.5 net carb)-recipe here-
http://www.fattoskinny.net/index.php?topic=4380.0 1 teaspoon lemon juice (1/2 net carb)
1 tbsp shredded Romano cheese
1 tbsp olive oil
1/2 cup Mozzerella and olive ragu recipe on page 451 (1 net carb)
Directions
1. Mix the salmon, egg, dill, salt and pepper together in a mixing bowl till well incorporated.
2. Heat the oil up over medium high heat in a non stick skillet
3. Form a nice patty with your hands about 3/4 “ thick and panfry until golden brown on both sides.
4. Remove the patty from the pan and place the mushroom cap into the pan, place the patty on top of the mushroom cap, cover the pan and reduce the heat to medium, cook the cap and patty for 5-6 minutes.
5. Mix the lemon juice into the Alfredo sauce then heat up the sauce in the microwave for about 1 minute.
6. Pour the sauce over the top of the salmon patty.
TIP- I like to serve this recipe along with Wasabi Cole Slaw from recipe on page 403 or mozzarella olive ragu from recipe on page 451
