Low Carb Salmon Nuggets & Cauliflower Chowder
Crispy Salmon Nuggets
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.
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.
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.
Place it back on LOW heat, add the butter and stir it into the chowder. Cover and cook for and additional 5 – 7 minutes.
Garnish and enjoy!
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Lightly spray the raw nuggets with oil then rub the seasoning all over the pieces.
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.
Enjoy with the cauliflower chowder OR as part of another meal prep!