Low Carb Spicy Wrapped Salmon w Lemon Butter Haricot Verts Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1654 reviews)
Low Carb Spicy Wrapped Salmon w Lemon Butter Haricot Verts
Zylo Recipes

Description

Imagine perfectly flaky salmon, its richness balanced by a vibrant, spicy coating. This dish begins with fresh salmon fillets, generously seasoned and then enveloped in a zesty sauce with hints of chili and a touch of curry. This initial layer of flavor prepares the palate for what's to come.

Next, creamy slices of ripe avocado are layered over the seasoned salmon, adding a cool, smooth contrast to the building spice. This is then carefully wrapped in delicate slices of salty prosciutto. As it bakes, the prosciutto transforms into a crisp, savory blanket, infusing the salmon with its distinct character.

The result is a delightful interplay of textures: the tender, moist salmon, the creamy avocado, and the brittle, flavorful prosciutto. Served alongside is a bed of slender green beans, lightly dressed to complement the salmon. A simple lemon butter sauce, brightened with freshly chopped dill, elevates the beans, providing a refreshing counterpoint to the richness of the salmon.

The bright citrus notes and the herbaceous dill enhance the overall freshness of the dish. The beauty of this recipe lies in the quality of its ingredients. Selecting the freshest salmon, the most vibrant green beans, and the greenest dill will truly allow the flavors to shine.

A creamy base helps to both flavor and retain moisture throughout the cooking process. It creates a subtle richness that melds seamlessly with the other flavors. As it bakes, the flavor mellows, leaving behind only a velvety texture that enhances the tenderness of the salmon.

For those who prefer an alternative, melted butter can be used to create the sauce, whisking in the same blend of spices. While this substitution will still deliver a delicious flavor, it may result in a slightly less tender final product. But rest assured the taste will be immaculate.

Even those who typically avoid salmon due to its sometimes assertive flavor may find themselves pleasantly surprised by this recipe. The boldly spiced sauce effectively balances the inherent taste of the fish, creating a harmonious and thoroughly enjoyable dish. Every bite offers a satisfying experience.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 serving serving
C
Calories
550 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 400 mg
Potassium 600 mg
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Ingredients

    1.
    Prosciutto
    Prosciutto
    4 slice
    2.
    Salmon, red (sockeye), raw, Alaska Native
    Salmon, red (sockeye), raw, Alaska Native
    6 ounce
    3.
    Seasoned salt
    Seasoned salt
    0.13 teaspoon
    4.
    Black pepper
    Black pepper
    0.25 teaspoon
    5.
    Mayonnaise
    Mayonnaise
    2 teaspoon
    6.
    Ketchup
    Ketchup
    0.25 teaspoon
    7.
    Sauce Sriracha Or Hot Chile
    Sauce Sriracha Or Hot Chile
    0.25 tsp
    8.
    Lemon juice
    Lemon juice
    0.5 teaspoon
    9.
    Curry powder
    Curry powder
    0.13 teaspoon
    10.
    Avocado
    Avocado
    1.5 oz
    11.
    Salt
    Salt
    1 teaspoon
    12.
    Haricots Verts Green Beans
    Haricots Verts Green Beans
    4 oz
    13.
    Black pepper
    Black pepper
    0.25 teaspoon
    14.
    Butter, unsalted
    Butter, unsalted
    1 tablespoon
    15.
    Lemon juice
    Lemon juice
    0.5 teaspoon
    16.
    Dill weed, fresh
    Dill weed, fresh
    0.5 teaspoon, whole pieces

Instructions

    1.
    Preheat an oven to 350 degrees and line a sheet tray with parchment paper. Set the tray aside for later. On a clean surface, lay down 2 slices of prosciutto horizontally per serving. If your salmon has the skin on, slice the skin off. Lay 3-ounce salmon fillets vertically on top of the prosciutto slices. Season the fish with seasoned salt and black pepper.
    2.
    Prepare the spicy sauce by whisking together the mayonnaise, ketchup, Sriracha, lemon juice, and curry powder in a small dish. If you don like spicy flavors, you can simply omit the Sriracha. You may also substitute the Sriracha with any favorite vinegar-based hot sauce. Spread the sauce across all the exposed areas of the salmon. Then, slice the avocado into thin slices. Arrange about ¾ ounce of avocado on top of each salmon fillet.
    3.
    Take the bare edges of the prosciutto and wrap them over the avocado on top of the salmon. Overlap the prosciutto slightly so it doesn pop up during cooking. If you wrap the prosciutto over the avocado at a slight diagonal, this will help too. Lift and transfer the wrapped salmon onto your lined sheet tray. Bake the tray for 30 minutes or until you see the prosciutto become dark pink and crispy.
    4.
    While the salmon is baking, you can quickly make the buttery haricot verts. Fill a pot with water and season the pot with the amount of salt listed. However, you can heavily salt the water at your discretion. Bring the pot to a boil and drop washed, uncut haricot verts into the boiling water. Boil the beans for just about 3 minutes - until they turn bright green and are tender enough to pierce with a fork. Immediately drain the beans but do not add them to an ice bath.
    5.
    Return the pot with the haricot verts in it to your stove over low heat. Season the beans with pepper and melt the butter into the pot. Once the haricot verts are coated in melted butter, add lemon juice and finely minced dill. Don let the pot come to a simmer, but just let the ingredients warm up together as the haricot verts soak up some of the butter and flavorings. This should only take an additional 2-3 minutes. Serve the hot buttery haricot verts with the finished salmon fillets.