Making fish edible

I don’t like fish*. It’s too fishy. Plus there are all the bones, and the slimy skin… *shudder*. However, people keep telling me it is good for me. Plus it’s great for LCHF, especially oily fish (which are, of course, the fishiest of them all).

Then there is salmon. It’s an oily fish without the fishiness…but it is salmony (another flavour that does not appeal). Hmph.

So, to make some salmon less salmony I used the butter-garlic-lemon formula, and whilst there was an inordinate amount of bone paranoia on my part, I finished every mouthful – skin and all.

If, like me, you’re not the biggest fish fan, try this – you might be surprised.

Butter fried salmon

Ingredients:
2 boneless salmon fillets
A LOT of butter (see picture, the fillets should be swimming in it) – I think there was about 100 g in there.
3 cloves garlic, sliced
Juice of 1/2 lemon
Salt & pepper

For the beans:
300 g green beans
50 g sliced almonds
50 g butter
Juice of 1/2 lemon
Salt & pepper

First, prepare the green beans. Toast the almonds in a dry frying pan (we tried to toss them like they do on the telly, but we just ended up getting almonds all over the hob. Probably best to use a spoon to turn them over), and steam or boil the beans for a couple of minutes. Set to one side and prepare the fish.

Melt the butter in a frying pan, and continue heating until it starts to foam (rather like when you make fondant potatoes). Add the salmon fillets, skin side down, along with the garlic and seasoning. Without moving the salmon (you want a nice crispy skin), baste the fillets with the butter. Continue basting for a few minutes, or until the fillets are cooked (until the flesh is opaque). Take off the heat, and stir in the lemon juice.

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Meanwhile, finish the beans. Melt the butter in a pan and sautee the beans for a couple of minutes (just to heat through). Then stir in the almonds, lemon juice and seasoning, making sure everything is coated.

Serve with the beans and plenty of lemony garlicky butter.

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*not to be confused with seafood. Love it.

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