Salmon Stuffed with Lime, Cilantro, Anaheim Pepper Recipe - Low Carb & Healthy
Low carb recipe for Salmon Stuffed with Lime, Cilantro, Anaheim Pepper which belongs to the Fish and Seafood recipe category.
- 1 whole salmon, cleaned and gutted, about 6 pounds (2.7 kg)
- 1 lime, sliced paper-thin
- 1 bunch cilantro, chopped
- 1 Anaheim chili pepper, cut in matchstick strips
- 3 scallions, sliced thin lengthwise
- 2 tablespoons (30 g) olive oil
This is simple.
Preheat your oven to 350F (180C, or gas mark 4).
Lay the salmon in a great big roasting pan you've sprayed with nonstick cooking spray.
Now stuff everything else except the oil into the salmon, distributing everything evenly along the length of the body cavity.
I like to sew the salmon up, using a heavy needle and cooking twine.
Now rub it with olive oil on both sides and throw it in the oven for 30 to 40 minutes.
It's a good idea to stick a thermometer in the thick part of the flesh to see if it's done; it should read between 135F and 140F (about 60C).
Cut into slices, with some of the stuffing in each serving.
Yield: 12 servings
Each with 45 g protein; 1 g carbohydrate; trace dietary fiber; 1 g usable carbs.