Macadamia Nut Ginger Salmon Recipe HCG Phase 3

Macadamia Nut Ginger Salmon Recipe
HCG Phase 3

One of my favorite Phase 3 recipes to this day is Macadamia Nut Ginger Salmon.  I developed it on my very first round and still love the mild flavors and buttery light sweetness of the sauce combined with the richness of fresh wild salmon.  This is a rich, very low carb dish that can be served on its own or on a bed of steamed spinach or other vegetables.  It is also nice chunked and flaked over a beautiful salad of mixed greens and other vegetables with a lemon vinaigrette.

This dish was inspired by on my travels to the Hawaiian islands on a much needed vacation.  I stopped at this cute little restaurant and was bound and determined to have some kind of signature Hawaiian dish with macadamia nuts.  I savored every bite of delicate fish and crushed macadamia nuts.  When I got home and started my diet and my first HCG Phase 3 I remembered sitting on that terrace and enjoying the flavors of Hawaii

My Macadamia Nut Ginger Salmon recipe not only captures the flavors of the islands but has been modified to be P3 compliant to help with stabilization.  I’ve cut out the sugar, the starch, and added ginger as a prominent spice for the dish.  My Macadamia Nut Ginger Salmon recipe is lightly sweetened with Stevia and the combination is absolutely divine.  I hope you enjoy it and maybe experience a little taste and essence of the islands yourself.

Macadamia Nut Ginger Salmon Recipe

Ingredients

4 5 ounce wild caught Salmon filets

1 cup macadamia nuts, finely crushed

2 teaspoons ginger, fresh

1/4 cup butter

Powdered Stevia to taste

Lemon wedges

Salt and Pepper to taste

Directions

Melt butter and infuse with ginger.  Crush macadamia nuts and mix with a pinch of powdered stevia to taste, salt and pepper.  Dip salmon filets in the butter mixture and roll in crushed macadamia nut mixture.  Place in a baking dish and top with the rest of the nuts.  Bake at 375 degrees for 20 minutes or until fish is tender and macadamia nuts are slightly browned.  Do not overcook.  Enjoy with a squeeze of lemon.  Serve as an entree or on top of a mixed green salad.

Makes 4 servings

Counts as 1 P3 Protein serving