Low Carb Recipe Needs
- Nice Piece of Salmon
- Large Portabella Mushroom(s)
- Shredded cheese (Cheese of your choice)
- 1 Stick of Butter
- Oven Pan
- Beef Tallow
*Preheat the oven to 350F
Preparing the Portabella Mushrooms
Fill a large pot with beef tallow. Submerge the mushrooms in the large pot and turn the stove on med-high heat. Let these fry while you work on the salmon.
Skin the Salmon
Simply use a sharp knife, lift one side of the skin up and cut. Clean it after you skin it to make sure no scales stay stuck on. Sometimes the piece of salmon comes skinned. If you’re purchasing the fish from a fish market, you can ask them to skin it for you.
Crush the Pecans
You can use a mortar & pestle to crush the pecans or you can use a food processor. Make sure the pieces aren’t too small. Sometimes you can find the pecans already crushed at the food market.
Apply the Butter
Melt the stick of butter in a bowl in the microwave. Put the salmon in the melted butter bowl and soak it. Then put the salmon in the oven pan.
Adding the Pecans
Generously add the crushed pecans to the top of the salmon. Pack them on nice and tight. Once all the pecans are on, gently pour the rest of the butter (if there is any left) on top of the salmon.
Take out the Mushrooms
The mushrooms should be ready at this point. Take them out and place them upside on a plate. Add the shredded cheese of your choice to the mushrooms and leave them insulated, either in a microwave or in a container and cover with foil until the salmon is ready.
Cooking the Salmon
The salmon should be ready in about 20 minutes. Cut the salmon down the middle in about 20 minutes to see if the color is evenly orange. The fish should cut and flake easily.
I hope you enjoy this wonderful low carb recipe. Stay tuned for more simple and exciting recipes.