If you didn't like garlic, you would be in trouble this week at our house. Kate was here for Sweetie's birthday and she treated us two nights in a row to delicious dinners that she made herself. I helped prep the ingredients, including peeling and mincing four cloves of garlic for each dish. Good thing we all love garlic!
The first night we had salmon prepared with garlic and honey and browned butter. It should have been keto honey and butter, but it actually was real honey and plant-based 'butter' because of my allergy, but I'm going to give you the keto version. With it we had green beans and a green salad. The recipe is from Karina of Café Delights. She has some great tips on her post, so it's worth following this link to see them.
The second night she cooked a decadent shrimp dish with more garlic, bacon and 'butter', plus Parmesan (which Sweetie and Kate added to their servings) and the sauce was finished with Silk brand plant-based whipping cream, a new product to me, instead of real whipping cream. I'm sure that with the real deal that the sauce would be thicker and even more delicious, but I was quite happy with our meal, served on a bed of warm zoodles. Finished dish is shown at top of this post. I'm also giving you the actual keto recipe below. This recipe is by Katerina at Diethood.
We also put together puzzles since the weather went from nice to cold and/or rainy and working on puzzles on the dining room table was fun and a nice contemplative activity too.
We were determined to get out and about for Sweetie's actual birthday (even though the weather wasn't warm or sunny), so we breakfasted at Redwood Cafe', our first inside dining in over a year, took a drive to Pt. Reyes area, stopping in Marshall for a beverage, and ended the drive by heading to Petaluma, passing the McEvoy Ranch where they make an amazing olive oil. For dessert we had a spectacular lemon creme tart, perhaps the best tart ever...recipe to come on this blog soon.
Hope you had a lovely St. Patrick's Day, too.
Browned Butter Honey Garlic Salmon
By Karina or Café Delights
3 main ingredients and only 15 minutes cooking time!
1/4 cup (4 tablespoons) butter
1.4 cup (4 tablespoons) honey (If doing keto, use keto approved honey)
2-4 cloves fresh garlic, minced
1-2 tablespoons fresh squeezed lemon juice, about juice of 1/2 lemon
4 wild-caught salmon fillets (about 1/2 lb or 250 g each), skin on
Lemon wedges to serve
Salt to taste
Arrange oven shelf about 8-inches away from heat element/broiler in your oven. Preheat your oven to broil.
Place butter in a cast iron or oven-proof skillet or pan. Cook over medium heat, stirring while foaming for about 3 minutes or until the foam settles. The butter begins to change color to golden brown and the fragrance will be nutty. Remove from heat to add the honey.
Add honey and let it dissolve into the butter. Return to heat and add the garlic and sauté for about 1 minute until fragrant. Do not let it burn. Add in the lemon juice. Stir well to combine all the elements together.
Add the salmon steaks to the butter mixture. Cook each fillet, skin side down, for 3-4 minutes or until golden, while basting the tops with the pan juices. Season to taste with salt and pepper.
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
To serve, drizzle with the reserved brown butter sauce from the pan.
Easy Garlic Shrimp with Bacon in a Creamy Parmesan Sauce
By Katerina of Diethood
4 slices thick cut bacon, diced (easier to dice if at least partially frozen)
3 tablespoons butter
1.5 pounds shrimp, peeled and deveined
4 cloves garlic, minced
salt and pepper, to taste
1/2 cup chicken broth
1/4 cup whipping cream
1/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
squeeze fresh lemon juice
chopped fresh parsley, for garnish (optional)
lemon wedges, for garnish (optional)
Set a large skillet over medium-high heat.
Sprinkle the chopped bacon into the hot skillet and cook for 2-3 minutes, or to a desired crispiness. Remove to paper towel to drain and set aside.
Add butter to the skillet and melt.
Stir in shrimp and garlic.
Season with salt and pepper and cook for 1-2 minutes per side, or until just cooked through and pink. Remove from skillet and set aside. Cover with foil to keep hot.
Add chicken broth to the skillet and cook for 30 seconds, stirring to scrape up browned bits.
Stir in heavy cream and bring to a simmer.
Whisk in Parmesan cheese and Italian seasoning; lower heat to a steady simmer and cook for 1-2 minutes or until creamy and thickened.
Return bacon and shrimp to the skillet and let simmer for a minute, or just until heated through.
Taste for seasonings and adjust accordingly.
Squeeze lemon juice over the shrimp. Stir and garnish with chopped parsley and lemon wedges.
If not doing keto, use fat free half and half or soy creamer and turkey bacon to lower fat levels.
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