I always like to serve our pan seared or grilled salmon with a homemade white wine butter cream sauce. This time I added an avocado because I have to clear the fridge before our trip, and it was good!

First, I sauté some finely chopped shallot with the melted butter in a sauce pan over low heat. Let it cook for a minute and add a dash of white wine. Simmer for couple minutes and add heavy whipping cream. Keep stirring over low heat until the butter and cream are incorporated. Turn off the heat and season the sauce with salt and pepper. Add avocado cubes and stir in. That’s it! Set the sauce aside and keep warm while preparing the fish.

Pan searing salmon is easy and challenging at the same time if you don’t want to over cook it. I like my salmon medium rare while Dan like his medium well.

First, rinse the salmon fillets and pat dry with paper towel. Sprinkle herb de Provence, salt and pepper onto the fish. I like using a cast iron skillet to sear the fish. First, heat up the pan with medium heat without adding oil. When the pan is heated add olive oil. When the oil is heated add the salmon skin side face up. Let it sear for about 3 minutes than turn the fish over. Continue to sear for about 3 minutes before checking the fish.

Usually at this point my portion will be almost done. I use a small knife to insert into the thickest part of the fish and peek into the centre. If the centre of the fish is still too raw I’ll let it cook for another minute and than remove my portion. The salmon will continue to cook on the plate with the remainder heat, while Dan’s portion still searing in the pan.

When the fish is done, pour over the warm cream sauce and ready to serve. I served this meal together with the roasted mix vegetables. And now the fridge is cleared!

Here is the recipe for the sauce:

Each serving contains 11.9 g total carbs, 4.8 g of net carbs, 3 g of protein and 31.5 g of fat.

Each 5 ounces of salmon fillet contains zero gram carb, 28g protein and 9 g fat.

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