300 Low-Carb Slow Cooker Recipes (39 page)

Yield:
2 servings, each with: 369 calories, 19 g fat, 46 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Orange Basil Salmon

Keith the Organic Gardening God next door always plants a ton of basil, and we get the overflow. Here's one way to use some of it!

1 orange

1/3 cup (80 ml) extra virgin olive oil

1/2 cup (20 g) minced fresh basil

24 ounces (680 g) salmon fillets

Salt and pepper

Grate the zest of your orange and reserve.

Pour the olive oil into your slow cooker. Now whack the orange in half and squeeze in the juice. (If you use a navel orange, you won't have to worry about pits.) Throw in the zest, too. Cover the pot, set to low, and let it heat for a half an hour.

When the half an hour is up, cut your salmon fillets into servings and salt and pepper them on both sides. Mince your basil. Open up your slow cooker and give the oil and orange a stir to make sure it's well-blended. Add the basil to the pot and then put in the salmon. Flip it over a few times to make sure the salmon's well-coated on both sides. Now lay it, skin-side up, flat on the bottom of the slow cooker in the olive oil/ orange mixture.

Re-cover the pot and let the salmon cook for 60 to 90 minutes. Serve with the pot juices spooned over it.

Yield:
4 servings, each with: 373 calories, 24 g fat, 34 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Maple-Balsamic Salmon

This started as a recipe for grilled salmon in
The Low-Carb Barbecue Book
, but it works brilliantly in the slow cooker, as well.

2 salmon steaks (totaling about 1 pound, or 455 g)

1 tablespoon (15 ml) olive oil

2 tablespoons (40 g) sugar-free pancake syrup

1 clove garlic, crushed

1 tablespoon (15 ml) balsamic vinegar

In your slow cooker, combine everything but the salmon. Cover the slow cooker, set it to low, and let it cook for 30 minutes.

Now add the salmon, turning the steaks to coat them with the sauce. Re-cover the pot and let it cook for 1 hour. Spoon some of the pot liquid over the steaks before serving.

Yield:
2 servings, each with: 326 calories, 15 g fat, 45 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs. (Analysis does not include the polyols in the sugar-free pancake syrup.)

Balsamic-Vanilla Salmon

Cooking is a remarkably trend-driven business, and a recent fashion has been using vanilla in main-dish recipes. It works so well for chocolate, I thought I'd give it a try. It turned out great!

2 tablespoons (28 ml) extra virgin olive oil

1/4 teaspoon Splenda

1/2 teaspoon Worcestershire sauce

2 drops molasses

2 teaspoons balsamic vinegar

1/2 teaspoon spicy brown or dijon mustard

1/2 teaspoon vanilla extract

1 clove garlic, crushed

2 tablespoons (20 g) minced onion

2 tablespoons (6 g) minced fresh basil

2 tablespoons (8 g) minced fresh parsley

24 ounces (680 g) salmon fillets

Measure and whisk together everything from the olive oil through the garlic.

Place the onion, basil, and parsley in the bottom of your slow cooker and pour in the vinaigrette. Stir it all together a little.

Add your salmon fillets and flip them once or twice to coat. Arrange them skin-side up. Then cover the pot, set it to low, and let it cook for an hour.

Serve with the liquid and herbs from the pot spooned over the fish.

Yield:
4 servings, each with: 264 calories, 13 g fat, 34 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.

Salmon in Sweet Chili Sauce

That
Not-Quite-Asian Sweet Chili Sauce
is quick and easy; so don't hesitate!

1/2 batch
Not-Quite-Asian Sweet Chili Sauce
(see recipe below.)

24 ounces (680 g) salmon fillets

Simply put the sauce in the slow cooker, lay the fillets in it, and flip them a couple of times to coat. Arrange them skin-side up, cover the pot, set to low, and let it cook for 60 to 90 minutes. That's it!

Yield:
4 servings, each with: 222 calories, 6 g fat, 35 g protein, 3 g carbohydrate, trace dietary fiber, 2 g usable carbs. (Analysis does not include the polyols in the
Not-Quite-Asian Sweet Chili Sauce
.)

Not-Quite-Asian Sweet Chili Sauce

This is great with fish, chicken, and pork—all sorts of stuff.

5 dried Thai bird peppers (the little skinny pointy hot peppers)

1/2 cup (160 g) sugar-free pancake syrup

1/2 cup (120 g) erythritol

3 tablespoons (45 ml) cider vinegar

1/4 cup (60 ml) dry sherry

1/4 cup (60 ml) soy sauce

1 tablespoon (28 g) fresh ginger root—a chunk a little bigger than a whole shell-on walnut

3 garlic cloves

1/4 teaspoon pepper

Just throw everything in your blender or food processor and run until the peppers, ginger, and garlic are pulverized. Keep in a screw-top jar in the fridge.

Yield:
1 1/2 cups, or 24 servings of 1 tablespoon, each with: 8 calories, trace fat, trace protein, 1g carbohydrate, trace dietary fiber, 1 g usable carbs. (Analysis does not include the polyols in the sugar-free pancake syrup.)

Almond-Stuffed Flounder Rolls with Orange Butter Sauce

4 tablespoons (55 g) butter, divided

2 tablespoons (28 ml) lemon juice

1/8 teaspoon orange extract

1 teaspoon Splenda

1/3 cup (145 g) almonds

1/4 cup (40 g) minced onion

1 clove garlic, crushed

1 1/2 teaspoons Dijon mustard

1/2 teaspoon soy sauce

1/4 cup (15 g) minced fresh parsley, divided

1 pound (455 g) flounder fillets, 4 ounces (115 g) each

Put 2 tablespoons (28 grams) of the butter, the lemon juice, orange extract, and Splenda in your slow cooker. Cover the slow cooker, set it to low, and let it heat while you fix your flounder rolls.

Put the almonds in a food processor with the
S
-blade in place and grind them to a cornmeal consistency. Melt 1 tablespoon (14 grams) of butter in a medium-sized heavy skillet and add the ground almonds. Stir the almonds over medium heat for 5 to 7 minutes or until they smell toasty. Transfer them to a bowl.

Now melt the final tablespoon (14 g) of butter in the skillet and sauté the onion and garlic over medium-low heat until the onion is just turning translucent. Add them to the almonds and stir them in. Now stir in the mustard, soy sauce, and 2 tablespoons (8 grams) of the parsley.

Lay the flounder fillets on a big plate and divide the almond mixture between them. Spread it over the fillets and then roll each one up and fasten it with a toothpick.

Take the lid off the slow cooker and stir the sauce. Place the flounder rolls in the sauce and spoon the sauce over them. Re-cover the pot and let the rolls cook for 1 hour. When they're done, spoon the sauce over the rolls and sprinkle the remaining parsley over them to serve.

Yield:
4 servings, each with: 285 calories, 19 g fat, 24 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs.

Bacon-Almond Flounder Rolls