Keto Charred Alaskan Salmon with Garlic Green Beans
FOR THE RUB
- 2 tablespoons stevia or another sugar substitute
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1⁄2 tablespoon ground cumin
- 1⁄2 tablespoon paprika
- 1⁄2 tablespoon salt
- 1/4 teaspoon dry mustard
- Dash cinnamon
FOR THE SALMON
- 4 tablespoons coconut oil
- 4 (4 to 6 ounce) Alaskan salmon fillets
- 4 tablespoons Dijon mustard divided
FOR THE GREEN BEANS
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1 pound green beans
- 1⁄2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
To make the rub
- In a medium bowl, combine the stevia, chili powder, black pepper, cumin, paprika, salt, dry mustard, and cinnamon.
To prepare the salmon
- In a large skillet over medium heat, heat the coconut oil for about 5 minutes.
- Liberally coat each salmon fillet with 1 tablespoon of mustard.
- Season each fillet, on both sides, with an equal amount of the rub. Set aside.
- Once the coconut oil has heated, increase the heat to medium-high. Add the salmon and sear for about 2 minutes. Flip and reduce the heat to medium. Cook for 6 to 8 minutes more, until the fish, is opaque.
To make the green beans
- In another large skillet over medium heat, heat the butter and olive oil. Add the garlic and cook until fragrant, about 1 minute.
- Add the green beans, salt, and pepper. Cover and reduce the heat to medium-low. Cook for 10 to 12 minutes, stirring occasionally.
- Serve immediately alongside the salmon.
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