Author Topic: Salmon Patty nestled in a Portabella Mushroom Cap with lemon Alfredo Sauce  (Read 3216 times)

Doug Varrieur

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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
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umpa

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This will go great for dinner with the lemon meringue pie in the fridge doug ;)

SarahC

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I'm seeing this made with fresh salmon (or steelhead) on a bed of regular mushrooms and inviting the neighbors over for dinner. The pie would be great to go with it!



mouseissue

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This is great with salmon or steelhead!
I prefer steelhead. ;D
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umpa

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Me too Tony! :)
Sarah if you make the lemon meringue pie in The FTS Bakery book that recipe is for a normal size pie pan.If you use a deep dish double the recipe. ;)

Doug Varrieur

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I love this recipe!
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