This is a delicious and beautiful way to serve salmon. Because it is sliced thin, it cooks in just a few minutes. The simple ingredients come together wonderfully for a very flavorful dish. The sour burst from the capers and the crunch from the almonds make it truly unique.
- 3 tbsp butter grass-fed
- 1 tsp avocado oil
- ¼ cup almonds sliced
- 14 oz wild-caught salmon fillet cut into 1/4-inch-wide slices
- ½ juice lemon
- 1 tbsp capers drained
Melt 1 tablespoon butter + 1 teaspoon avocado oil in a nontoxic skillet over medium heat.
Lightly brown the almonds; set aside.
Season salmon with salt and pepper.
Cook 1 at a time. Saute on both sides until done.
Saute the other salmon fillet.
Add another 2 tablespoons of grass-fed butter, lemon juice, and capers.
Put the mixture on a plate and drizzle with any remaining sauce in the pan.
Sprinkle with the almonds and serve immediately.
Great served with whole wheat couscous or brown rice for core plan or riced/mashed cauliflower for advanced plan and any kind of vegetables.
Shown here with zucchini-chili mash.