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Low Carb Salmon Nuggets & Cauliflower Chowder
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Nutrition per serving
Crispy Salmon Nuggets
Ingredients
Ingredients for 4 servings
- Chowder
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 4 garlic cloves, minced
- pinch of sea salt
- 1 tablespoon The Fit Cook Everyday seasoning
- 1 tablespoon The Fit Cook Land seasoning
- 3 tablespoons oat flour or arrowroot
- 4 cups low sodium chicken broth
- 1 cup unsweetened almond milk
- 2 bay leaves
- 1 1/2 lb cauliflower florets, fresh or frozen
- 2 tablespoons (vegan) butter
- Garnish
- chives
Steps
Step 1
Set a dutch oven (or heavy bottomed pot with a lid) on medium heat. Once hot, add oil, onion and garlic and cook for 2 – 3 minutes until fragrant and the onion begins to brown. Add the The Fit Cook seasonings and the flour to create a thick paste and cook for 1 – 2 minutes.
Step 2
Pour in the broth and almond milk and the cauliflower florets. Bring to a boil, add the bay leaves, then reduce to a gentle boil. Cover and cook for 25 minutes.
Step 3
Remove the bay leaves and use an immersion blender to blend the cauliflower inside of the pot to make a smooth, creamy chowder. Alternatively, you can add parts of it to a blender and repeat until it’s silky smooth.
Step 4
Place it back on LOW heat, add the butter and stir it into the chowder. Cover and cook for and additional 5 – 7 minutes.
Step 5
Garnish and enjoy!
Macros
Salmon Nuggets
Ingredients
Ingredients for 4 servings
- spray avocado (or olive) oil
- 20oz center-cut salmon, skinned and chopped into 2-inch pieces
- pinch of sea salt & cracked pepper
- 1 teaspoon coconut sugar
- 2 teaspoons smoked paprika
Steps
Step 1
Lightly spray the raw nuggets with oil then rub the seasoning all over the pieces.
Step 2
Set a nonstick skillet on medium high heat and once hot, lightly spray with oil. Add the nuggets and sear on all sides for 1 – 2 minutes each side. Use tongs to pick up the nuggets and be gentle as seafood tends to easily flake.
Step 3
Enjoy with the cauliflower chowder OR as part of another meal prep!
Macros
