Seared Salmon with Pickled Vegetables and Watercress Salad Keto Recipe

Satisfy your cravings with this delicious and nutritious Low-Carb Keto Seared Salmon with Pickled Vegetables and Watercress Salad recipe! This meal features succulent salmon fillets seared to perfection, served alongside a tangy pickled vegetable mixture and a crisp watercress salad. Perfect for a ketogenic diet, this dish is both easy to make and packed with healthy fats and proteins. Enjoy a delicious and healthy meal with this must-try Keto Seared Salmon recipe!

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Seared Salmon with Pickled Vegetables

• Servings: 4

• Prep Time: 25 minutes

• Cook Time 5 minutes

INGREDIENTS

• ¾ cup (180ml) red wine vinegar

• 1/3 cup (75g) caster sugar

• 1 tbs pink peppercorns (or black peppercorns), bruised

• 2 tsp fennel seeds, crushed

• 1 bunch radishes, thinly sliced

• 2 eschalots, cut into 5mm-thick slices

• 1 bunch Dutch carrots (or 2 carrots), thinly sliced using a mandoline

• ¼ cup (60ml) extra virgin olive oil

• 4 x 160g salmon fillets, pin-boned, skin on

• 120g watercress (or rocket)

• 2 tbsp buckwheat, toasted

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METHOD

1. To make pickles, place vinegar, sugar, ¾ cup (180ml) water, peppercorns, fennel seeds, and 1 tbs salt flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute.
2. Place radish, eschalot and carrot into a shallow heatproof container, then pour over pickling liquor to cover. Steep for 20 minutes, or longer if time allows.
3. In a large non-stick frypan, heat half the oil over high heat. Season salmon and add to pan skin side down. Cook for 2-3 minutes or until skin is crisp. Turn, and cook for 2 minutes or until just cooked through.
4. Drain the pickled vegetables and place them in a bowl with watercress, buckwheat, and remaining olive oil. Toss to combine.
5. Divide salmon among plates and top with vegetable salad to serve.

GET YOUR CUSTOM KETO DIET: CLICK HERE