Simple Poached Salmon

This simple poached salmon recipe is a light and healthy option that's perfect for a keto-friendly meal. Poaching the salmon in water infused with lemon and dill adds subtle flavor while keeping the fish moist and tender.

Ingredients:

• 4 salmon fillets
• 4 cups water
• 1 lemon, sliced
• 4 sprigs fresh dill
• Salt to taste

Instructions:

Boil water in a large pan or skillet until it starts to slowly bubble

Put dill and lemon slices in the water

Put the salmon fillets carefully into the water that is just starting to boil

Season them with salt

Allow the salmon to poach for eight to ten minutes, or until it is fully cooked and flaky when pressed with a fork

With a slotted spoon, take the poached salmon out of the water and serve right away

Crisp Hazelnut Meringues

Crisp Hazelnut Meringues with a crunchy exterior and a soft, nutty interior are a delightful treat. The combination of toasted hazelnuts and sweet meringue creates a wonderful flavor and texture balance.

Ingredients:

• 4 large egg whites
• 1 cup superfine sugar
• 1 cup hazelnuts, toasted and finely chopped
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Warm your oven up to 300F 150C and put parchment paper on a baking sheet

Using an electric mixer, beat the egg whites and salt in a clean, dry bowl until soft peaks form

Slowly add the superfine sugar while beating the mixture until it gets shiny and forms stiff peaks

Add the chopped hazelnuts and vanilla extract slowly while mixing

Drop small balls of the meringue mixture onto the baking sheet that has been prepared

You can use a piping bag or two spoons for this

Before you put the baking sheet in the oven, heat it up

Bake the meringues for about 25 to 30 minutes, or until the outside is crisp and the inside is a little chewy

After baking, turn off the oven and leave the door slightly open to let the meringues cool inside

Before taking the meringues off the parchment paper, make sure they are completely cool

Serve and have fun!

Crispy Potato and Peach Salad with Charred Scallion Dressing

The Crispy Potato and Peach Salad with Charred Scallion Dressing is a great mix of tastes and textures. The smoky charred scallion dressing goes well with the sweet peaches and crispy grilled potatoes, making it a great summer salad.

Ingredients:

• 2 large potatoes, thinly sliced
• 2 ripe peaches, sliced
• 4 scallions, trimmed
• 4 cups mixed greens
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

Warm up the grill over medium-high heat

Add salt and pepper to the potato slices after tossing them in 2 tablespoons of olive oil

As soon as the potatoes are crispy, turn them over and cook them all the way through

Put the scallions on the grill and cook for two to three minutes, until they are charred and soft, while the potatoes are cooking

Take the scallions and potatoes off the grill and let them cool down a bit

Salt and pepper to taste, and the last two tablespoons of olive oil, balsamic vinegar, and minced garlic should all be mixed together in a small bowl

Put the mixed greens on a platter, and then add the peaches and grilled potatoes on top of them

Cut the scallions into small pieces and sprinkle them on top of the salad

Add the dressing to the salad and top it off with feta cheese crumbles and chopped fresh parsley

Serve right away and enjoy!