Keto Salmon Kiev

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Oozing with a flavorful butter-herb mixture, this keto-friendly fish version of this classic is definitely a winner. Perfect for entertaining or any weekday meal that will keep you satiated and energised. Butter mixture can be prepared beforehand and stored in the fridge until needed. The only thing I might change next time is to use MORE butter for the filling. If you want a thicker crust, then do a double crumb. You could serve this salmon Kiev with anything your heart desires, but a light salad or some blanched beans or asparagus would keep things really nutritious and healthy.

 

2 Garlic cloves, peeled and finely minced 1 tbsp Finely grated lemon zest 2 tbsp Finely chopped fresh flat parsley leaves 40 g Salted butter, at room temperature 3x200 g Skinless, boneless salmon fillets 40 g Almond flour 1 Large egg, beaten 100 g Ground seasoned pork rind Chicken schmaltz, to shallow-fry Lemon wedges, to serve Salad of your choice, to serve

1. Add the minced garlic, lemon zest and chopped parsley to the softened butter and mash to combine. Shape the butter into a block about 6cm long and 3cm thick. Wrap in plastic wrap. Place in the fridge for 2 hours or put in the freezer for 30 minutes to set.
2. Put a salmon fillet on a work surface. Put one hand on top and, with a sharp knife, make a horizontal incision about two thirds of the way into the fish. Do the same with the remaining fillets.
3. Take the butter from the fridge and cut into 3 thick slices. Press 1 slice into the pocket of each salmon fillet. Gently press the opening to close.
4. Put the egg in a bowl and the almond flour and ground pork rin on separate plates. Using one hand, Dip the fillets in the almond flour, shaking off excess. Dip in egg then in the ground pork rinds, pressing gently to coat. If you prefer a thicker crust, pop the salmon back into the egg, shake off any excess, and then back into the crumb for a second time. Make sure the side with the cut is well coated. Repeat with remaining salmon fillets. Cover and chill for 30 minutes.
5. Fill a heavy-based pan no more than half full of chicken schmaltz, then heat it to 180C/350F. Shallow fry the salmon for 3-4 minutes on each side or until crispy and golden brown. Transfer to a plate lined with paper towel to drain. Serve the salmon with lemon wedges and salad.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com