Tuscan Salmon on plate with bariatric portion control cutlery (details click here)
I know of many post-op patients who now follow a low-carb or ketogenic regime of eating. Some of the evidence for such a way of eating is compelling but for the most part I simply follow a bariatric regime – I don’t like to demonise any food group. That said, on occasions, especially when excess carbs start to creep back into my diet I have a few days off to try and regulate things. I personally find carbs quite addictive and what starts out as a few well-chosen ones easily becomes a regular poor habit. I also know that they have little to do with whether I feel hungry or not – like many, I just like their taste!
So for a few days at least I focus more on protein and healthy fats (and by that I mean cutting out trans-fats). This doesn’t mean a plate of hard-boiled eggs with a slice of ham and something akin to deprivation. As you can see here it means juicy protein with a delicious sauce and something that looks more treat-like.
This is a pan-fried salmon dish I made last night with tomatoes, herbs and spinach with a creamy sauce. I used creme fraiche for my sauce but you can use ordinary cream or cream cheese and if you don’t want to go full-keto then I guess a quark, Greek yogurt or reduced fat cream would work as well. I have given stats for how I cooked it so they will differ if you substitute the creme fraiche for another option. If you’re a bit fat phobic then look away!
It’s a dish that can be on the table in under 20 minutes and cooked in just one pan – my kind of food and so one I will make again. I served with a crisp green dressed salad but it wasn’t necessary. A good dish to enjoy this Bank Holiday or sunny weekend …
2 tsp olive oil
salt and freshly ground black pepper
4 salmon fillets (about 100g/4 oz each)
2 tbsp butter
1 clove garlic, crushed
12 cherry tomatoes, halved
large handful baby spinach leaves
250 ml/1 cup crème fraîche or double/heavy cream (see substitutions above)
1 tbsp grated Parmesan cheese
3 tbsp chopped fresh parsley and basil
- Heat the oil in a large non-stick pan. Season the salmon with salt and freshly ground black pepper, add to the pan and cook for 6-8 minutes, depending upon thickness, turning once, until almost cooked. Remove with a slotted spoon and set aside.
- Add the butter to the pan juices with the garlic and cook for 1 minute.
- Add the tomatoes and cook for 2 minutes to soften. Add the spinach and cook until wilted, about 2 minutes.
- Stir in the crème fraîche, Parmesan, herbs and salt and pepper to taste, mixing well.
- Return the salmon to the pan and cook over a gentle heat until it is fully cooked, about 2-3 minutes.
- Serve the salmon with the sauce, some of it spooned over the top.
WLS PORTION: ½
CALORIES PER PORTION: 528
Image copyright © Bariatric Cookery (UK) Ltd