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[ip] => 3.236.70.233
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[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.22.144 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
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Perhaps the most well-known fish in the keto world, salmon is rich with healthy omega-3 fatty acids and contains zero carbohydrates. The skin on salmon supplies collagen, B vitamins, and vitamin D. Thanks to the Foodi™ Grill, the salmon skin in this recipe crisps up so well, it’s like eating a potato chip on top of a rich, juicy fish fillet.
Step-by-step instruction without your screen going to sleep
0.68kg
skin-on salmon
1 teaspoon
sea salt
60g
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
1 1/2 pounds
skin-on salmon
1 teaspoon
sea salt
1/4 cup
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
Utensils
Grill Grate
Medium Bowl
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Select START/STOP to begin preheating.
Step 2
Place the salmon, skin-side down, on a cutting board. Season it with 1/2 teaspoon of salt. Turn the salmon and season the skin with the remaining 1/2 teaspoon of salt.
Step 3
When the unit beeps to signal it is preheated, place the salmon directly onto the Grill Grate, flesh-side down. Close the hood and cook for 8 minutes.
Step 4
Meanwhile, in a medium bowl, whisk the tahini, coconut aminos, lemon juice, erythritol, garlic, and sesame oil. Whisk in the cold water until smooth.
Step 5
Remove the salmon from the grill. Drizzle the tahini sauce over the top and serve.
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Select START/STOP to begin preheating.
0.68kg
skin-on salmon
1 teaspoon
sea salt
60g
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
1 1/2 pounds
skin-on salmon
1 teaspoon
sea salt
1/4 cup
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
Step 2 of 5
Place the salmon, skin-side down, on a cutting board. Season it with 1/2 teaspoon of salt. Turn the salmon and season the skin with the remaining 1/2 teaspoon of salt.
0.68kg
skin-on salmon
1 teaspoon
sea salt
60g
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
1 1/2 pounds
skin-on salmon
1 teaspoon
sea salt
1/4 cup
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
Step 3 of 5
When the unit beeps to signal it is preheated, place the salmon directly onto the Grill Grate, flesh-side down. Close the hood and cook for 8 minutes.
0.68kg
skin-on salmon
1 teaspoon
sea salt
60g
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
1 1/2 pounds
skin-on salmon
1 teaspoon
sea salt
1/4 cup
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
Step 4 of 5
Meanwhile, in a medium bowl, whisk the tahini, coconut aminos, lemon juice, erythritol, garlic, and sesame oil. Whisk in the cold water until smooth.
0.68kg
skin-on salmon
1 teaspoon
sea salt
60g
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
1 1/2 pounds
skin-on salmon
1 teaspoon
sea salt
1/4 cup
tahini
1 tablespoon
coconut aminos
2 1/2 teaspoons
freshly squeezed lemon juice
1 teaspoon
erythritol
1
garlic clove, minced
1 teaspoon
sesame oil
2 tablespoons
cold water
Step 5 of 5
Remove the salmon from the grill. Drizzle the tahini sauce over the top and serve.
