Braided Salmon Centerpiece

About

This braided salmon is a beautiful centerpiece for a dinner with friends or a small family. Arrange a mix of fresh greens in the center of the salmon to complete your meal! If you find the braiding technique in this recipe too difficult, you can still enjoy all the delicious flavors of this meal by cooking a whole salmon filet and slicing into proper servings.

Ingredients

1 pound salmon, red (sockeye), raw, alaska native
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic
1 ½ tablespoon olive oil
1 ½ tablespoon unsalted butter
½ tablespoon dill weed, fresh
1 tablespoon basil
½ teaspoon lemon juice
½ ounce arugula
½ ounce spinach

Instructions

Preheat an oven to 400 degrees. Prepare a large salmon filet by removing the skin (if necessary) and slicing the filet into 4 long strips.
Line a sheet tray with parchment paper. Take 2 slices of salmon and “braid” or twist them from one end to the other. Repeat this process with the remaining 2 salmon strips. Arrange the 2 “braids” into a small circle on your sheet tray. Try to tuck the loose ends under each other so the braid stays intact during cooking.
Sprinkle the salt and pepper over the top of the salmon braid. Whisk together the olive oil and garlic, and brush this garlic oil over the salmon. Coat all exposed areas with the garlic oil.
Bake the tray of salmon for 20 minutes. Then, melt the butter in a small bowl. Whisk the dill, basil, and lemon juice into the melted butter. Brush this mixture over the salmon like you did the garlic oil.
Return the basted salmon braid to the oven and cook for an additional 15 minutes. You may cook longer for a crispier top and more well-done center. Once done baking, transfer the braid to a serving platter. Rip or chop up the arugula and spinach, and arrange this in the center of the salmon braid.
Serve with lemon wedges for squeezing or a favorite keto dipping sauce. Enjoy between 2 people by using forks to pull off pieces of salmon. You may also cut and divide the salmon evenly with the arugula and spinach.