While the carnivore diet often emphasizes red meat, fatty fish provides important omega-3 fatty acids and a different nutrient profile. This recipe combines salmon fillet with salmon roe for a complete nose-to-tail fish experience.
Ingredients:
- 2 skin-on salmon fillets (6-8 oz each)
- 2 tablespoons beef tallow or ghee
- Sea salt to taste
- 2 tablespoons salmon roe (fish eggs)
Instructions:
- Pat the salmon fillets completely dry with paper towels, especially the skin side.
- Score the skin side with shallow cuts about 1 inch apart (this prevents curling).
- Season both sides generously with sea salt.
- Heat the beef tallow or ghee in a stainless steel or cast iron skillet over medium-high heat.
- When the fat is shimmering, place the salmon fillets skin-side down in the pan.
- Press down gently with a spatula for the first 30 seconds to ensure the skin makes full contact with the pan.
- Cook without moving for 4-5 minutes, or until the skin is golden and crispy.
- Carefully flip the fillets and cook for another 1-2 minutes for medium doneness.
- Remove from heat and let rest for 2 minutes.
- Serve each fillet topped with a tablespoon of salmon roe.
Notes:
- The crispy skin provides a delightful texture contrast and contains healthy fats.
- Salmon roe (ikura) is exceptionally nutritious, containing DHA, EPA, vitamins A, D, and B12, and phospholipids.
- Look for wild-caught salmon when possible for higher nutrient content.
- Unlike beef, salmon is best served medium to medium-rare in the center for optimal texture and flavor.
- The combination of salmon muscle meat and roe provides a complete spectrum of fish nutrients.