Frisco- Salmon, not ready for prime time.....yet

I'm showing this not ready for prime time dish because I feel this is a big part of the balance in fine dining and weight control.

Last week I had an amazing salmon at an upscale restaurant an now trying to recreate it a bit "skinnier".....

It was a classic garlic, lemon, butter sauce. Although I'm not really afraid of the butter (fats) in general because fat is flavor. Fat is also calorie dense. Trying to retain some butter flavor and still retaining the richness is the challenge.

In my first attempt here I used some half & half to strech the butter which seemed fine. I used a bit to much lemon and not quite enough garlic, but I feel I'm on the right track.

frisco

I LOVE SALMON

Looks delicious!  I always loved salmon before surgery, but honestly, I now crave it!

I made some chile lime Tilapia what a great flavor i used green pepper onion cabbage sauted with coconut oil sea salt and pepper i seasoned the fish with chile powder sazon cumin garlic powder and laid it on top of the veggies added 1/2 cup water and let the fish poach flipping one time and at the end i squeezed a small section of lime it was delisious.

Try Creme Fraiche. It might be just the thing to add the rich quality with not quite so many calories.

That looks absolutely delicious. Pity I can't stand salmon. Let me know when you get the sauce down. I'll use it on a white fish or chicken!

I love Creme Fraiche and it is a cheffy go-to..... problem is.... 2tbl. is over 100cals.

Yup, would be great on a white fish or chicken.....picatta !!!

frisco

Capers and salmon go great together