My new lower carb way of eating is going quite successfully and I am not feeling deprived hardly at all. Being able to use olive oil more freely has made cooking easier and the results tastier.
John cooked the salmon after a 20 minute brine in a pan over very low heat. He cooked it for 20 minutes on one side and then flipped it over for an additional 2 minutes. The salmon came out perfectly.
I made a mustard sauce to go with the salmon. It consisted of a tablespoon each of Dijon mustard, whole grain mustard, mayonnaise and some water to thin it out to sauce consistency. I also put together a tossed salad dressed with olive oil and vinegar and steamed some broccoli.
Our tasty and satisfying dinner combined good-for-us vegetables, oil, and nutritious salmon. I will be featuring more meals like this in the weeks to come.