I had the picture and recipe for Chicken with Creamy Sun Dried tomato sauce torn from believe it or not the Costco Magazine, November 2018 issue, on my bulletin board for two years. It looked so good, but something would get in my way of making it. I am not as much a procrastinator as one who likes to do everything, cook everything, bake everything, paint everything, etc.

While almost all my 1300 plus recipes here are created and developed in my kitchen, this recipe is not my idea.

I did change it up a bit, as original recipe uses boneless chicken breasts, and you can do that instead of the thighs. I reduced the amount of garlic from 3 cloves to 1 clove, as I’m not a fan of garlic in creamy recipes. I made it spicier with bomba sauce and, while I didn’t have actual sun dried tomatoes, I used a tomato pesto which is made with sun dried tomatoes.

The major changes were reducing the chicken broth, using chicken thighs and adding in roasted cauliflower at the end as there was a lot of sauce to soak up. The result was a dish that could be served in a upscale restaurant. I only made 4 chicken thighs but you could do 6 or 8 in this recipe.

Roasting Chicken Thighs

The first thing you have to do is roast the thighs. I find this the easiest way to make this dish, and as they are in the oven, you can then gather all the ingredients for the sauce and chop the cauliflower if you are using that. Ignore the sun dried tomatoes that I replaced with the f

The initial sauce was not as thick as the magazine picture, and I added in my easy to make xanthan gum gel.

If you don’t have xanthan gum, you could use unflavored gelatin, by heating broth separately and stirring it in.

We love bone-in, skin on chicken thighs for flavor and affordability. Here are some more chicken thigh recipes you might love from Spinach Tiger.

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Chicken Thighs in Creamy Sun Dried Tomato Sauce

Gourmet chicken thighs, Sun Dried tomato sauce made with heavy cream, white wine and sun dried tomatoes

Course Entree

Cuisine Italian

Keyword cauliflower, chicken thighs, sun dried tomatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chicken Thigh Roasting time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 Servings

Ingredients

• 4 chicken thighs

Roasted Cauliflower

• 4 cups cauliflower side option

Creamy Sun Dried Tomato Sauce

• 4 tablespoons butter
• 2 cloves garlic
• 3 tablespoons sun dried tomatoes packed In oil see notes
• 3 tablespoons or tomato pesto Option In
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 2 tablespoons xanthan gum gel Recipe here or use Unflavored Gelatin
• fresh thyme or basil

Instructions

Roast Chicken Thighs

• Preheat oven to 450 degrees F. Heat cast iron pan for ten minutes.
• Place thighs skin side down for twenty minutes. Then turn over and roast for another 10-15 minutes until internal temperate reads 165 Degrees. f

Roasted Cauliflower

• Roast cauliflower for ten minutes, once the chicken thighs come out of oven, while you are making the sauce.

Creamy Sun Dried Tomato Sauce

• Add garlic and cook for one minute, stirring, making sure not to burn.
• Add red pepper flakes or bomba sauce.
• If Using Unflavored Gelatin: sprinkle 2 teaspoons over cold broth. Wait for it to bloom. Then add broth in.
• Add chicken broth and heat for a few minutes.
• Add white wine bring to boil and reduce heat. Simmer 5 or ten minutes.
• Stir In heavy cream, and either tomato pesto or sun dried tomatoes.
• Taste for seasoning. If you want to increase heat, add in more red pepper flakes or bomba sauce.
• Once sauce is complete, add in chicken thighs and cauliflower.
• Garnish with fresh thyme, basil or parsley.

The post Chicken Thighs, Creamy Sun Dried Tomato Sauce appeared first on Spinach Tiger.

It’s also keto friendly, as it’s high in fat, low in carbs and very satisfying. I made this same dish with salmon here.

What is Tuscan Shrimp?

To be honest, I don’t think this dish comes from Tuscany and I’m not sure how the dish of cream, sun-dried tomatoes and spinach became the Tuscan “take” on proteins, but I do know it’s all over the internet. You can substitute chicken or salmon in this recipe, serve with your choice of cauliflower rice, mashed cauliflower, low-carb pasta, or just eat as is. It’s all good.

You can see how I did this with salmon here and in that recipe I cut some of the heavy cream.

So let’s break down what’s so good about it. 

Delicious in a dish, and has a good balance of fat, acid and salt. 

• The fat comes from the butter and heavy cream.
• The acid comes from the wine, tomatoes or fermented Calabrian pepper sauce.
• The salt comes from adding salt. 

It’s heavy cream, butter, garlic, spinach which adds beautiful color, and some kind of tomato. In some cases parmesan cheese is added, and while I like that with chicken, I don’t like cheese with shrimp. Feel free to add in a half cup of grated parmesan cheese. 

I do like to add heat with a creamy dish and I added my favorite bomba sauce as I didn’t have any tomatoes. The bomba sauce is made from fermented calabrian peppers and adds the acid that tomatoes would add, but so much more. You could substitute this with sun dried tomatoes and a sprinkling of red chili flakes.

I can’t get enough of this bomba sauce from Trader Joe’s, and I use their frozen red Argentinian shrimp for the recipe. 

I started with a little butter and garlic. Once the garlic is golden, I remove it and quickly cook the shrimp for a few minutes on low, just until they are done. They are removed to a dish to be added in at the last minute, because we don’t want to overcook the shrimp. 

• 2 cups water
• 1 tablespoon xanthan gum
• Add water to blender, turn it on and add in xanthan gum.
• Mix for five minutes.

I added in about a tablespoon because I used some broth to avoid using a whole cup of heavy cream.

Once I had the creaminess I wanted, I added in the spinach, which wilts fast and then the shrimp. Don’t forget to season with salt and pepper, and add in some fresh herbs such as parsley, basil or thyme. 

Serve over pasta, potatoes, or this cooked spaghetti squash if you want to keep this low carb. We often eat this just as is and are very satisfied. 

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If you love healthy shrimp recipes you have to try these.

Make this same dish with salmon. 

More Shrimp Recipes from Spinach Tiger

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Keto Tuscan Shrimp with Calabrian Peppers

Spicy, Creamy Keto Tuscan Shrimp

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Ingredients

• 1 pound shrimp
• 3 tablespoons butter
• 1 small shallot or onion minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 2 tablespoons bomba sauce see notes
• 2 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test

Instructions

• Get all ingredients in place, as this recipe is made quickly.
• Melt 1 tablespoon of butter in pan. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Cook shrimp for a few minutes just until no longer translucent. Remove from pan and set aside.
• Add remaining butter. Add onion and soften. Add garlic and saute for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important.
• Add in heavy cream and stir in bomba sauce or sun dried tomatoes and red chili flakes.
• Add in spinach leaves. Add shrimp back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

Notes

Feel free to add in up to 1/2 cup parmesan cheese if desired. 

Substitute bomba sauce with 4 tablespoons sun dried tomatoes chopped and 1/4 teaspoon red pepper flakes.

TO REDUCE HEAVY CREAM: Use 1/4 heavy cream and xanthan gum gel (recipe in this blog post), and 3/4 cup broth.

The post Spicy Tuscan Shrimp appeared first on Spinach Tiger.

Spicy Tuscan Salmon is a delicious dinner that takes 15 minutes to make. There is no reason to not quickly get this on your weekday rotation.

Ingredients for Spicy Tuscan Salmon

The first thing I do is get all my ingredients in place. While my salmon slides into the oven, I can then quickly make the sauce which takes about five to seven minutes.

Spicy Tuscan Salmon couldn’t be easier, and it tastes like a gourmet dinner. While all this is happening, you could be making rice or pasta, but we like it as is.

What salmon is best for this dish?  

We really love the farmed salmon at Whole Foods that is sold frozen in a six-pack. Each is conveniently individually wrapped. It has no bones to worry about, is deliciously fatty, yet mild.  All you need to do is slip the salmon (while wrapped) into a bowl of cold water for fifteen minutes to defrost. You can also defrost by placing in the refrigerator. I like to take the chill of the salmon, by letting it sit on counter 15 to 30 minutes. 

What is the best way to cook salmon?

This simple recipe from stovetop to oven is the start of many salmon dishes. It makes perfect salmon every time.

You can roast salmon, grill salmon, fry salmon stove top or do a combination. I’ve done all these methods and my favorite, fast method is to start my salmon on top of the stove and finish in the oven. 

A perfect piece of salmon takes about 9 minutes to make. Perfect salmon means, crispy skin, tender flesh that is not over-cooked. Use a meat thermometer and take your salmon out at 125 degrees F. You can always stick it back in the oven if it’s too raw for you, but dry salmon is not tasty.

What’s that white stuff?

If you see that white stuff coming out of the salmon,  you’ve  overcooked it.  That white stuff is a protein called albumin and if you take a look at my salmon below, you won’t see that.

Making the Spicy Tuscan Sauce

This recipe or similar recipe can be found all over Pinterest and is made with either salmon, shrimp or chicken. I’ve altered it a bit, because there’s too much heavy cream in most of the recipes for my taste. Also, I’ve made the sauce spicy, but you don’t have to do that. You can leave out the heat and just go for creamy.

Some recipes call for a whole cup of heavy cream, and I think if you are making six servings and serving it over a pasta or rice, that makes sense. You can add all the heavy cream you desire, but I’ve switched out some of the heavy cream for broth and thickened with my xanthan gum gel. 

The basics of the sauce include butter, heavy cream, onion, white wine, broth, sun dried tomatoes (optional) bomba sauce, spinach and my favorite keto friendly or grain free thickener

This recipe is for four servings.  When I first made this, I only made two salmon filets, but saved the remaining sauce for the next day and it was enough for two more salmon filets. 

How to Reduce the Heavy Cream with Xanthan Gum

Since a recipe like this generally calls for a cup of heavy cream, you might consider using my tip for thickening the sauce. I only use 1/4 cup heavy cream, 3/4 cup broth (or water) and tablespoon of a xanthan gum gel. 

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What to Serve with Spicy Tuscan Salmon

You can always serve spicy Tuscan Salmon over pasta, rice, mashed potatoes. Keto options include cauliflower rice or spaghetti squash. 

Salmon is super healthy, full of omega 3’s and I hope you add this recipe to your rotation frequently. Let me know if you do.

The first time I made anything called “tuscan,” it was with a shrimp dish. They are very similar and you could easily replace the salmon in this recipe with shrimp, but I’ll soon be posting how to do that. You will want to cook the shrimp on top of the stove very quickly and then set aside while making the sauce, so as not to overcook the shrimp. 

Keto Friendly

This dish is obviously low carb and keto friendly. You can cut out the sun-dried tomatoes which account for about 3 carbs in the recipe.  You can add more heavy cream if you desire. This dish has a lot of flexibility. 

More Salmon Recipes

• Salmon Kabobs
• Spicy Mayonnaise Salmon Baked
• Salmon with Crispy Skin
• Salmon Tacos with Mango Salsa
• Ginger Roasted Salmon

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Spicy Tuscan Salmon

Course Entree

Cuisine Italian

Keyword keto salmon, salmon, tuscan salmon

Prep Time 6 minutes minutes

Cook Time 6 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon avocado oil or olive oil
• 4 salmon filets

Tuscan Cream Sauce

• 3 tablespoons butter
• 2 garlic cloves
• 2 tablespoons minced onion
• 1/2 cup broth (or water)
• 1/4 cup white wine
• 1/4 cup heavy cream
• 1 teaspoon bomba sauce or sprinkle red pepper flakes
• 2 tablespoons sun dried tomatoes
• 2 handfuls spinach leaves
• 1/4 cup parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon xanthan gel or use more heavy cream

Xanthan Gel

• 2 cups water
• 1 tablespoon xanthan gum

Instructions

• Preheat oven to 350 degrees F.
• Gather all ingredients before cooking salmon. While salmon is finishing in oven, you can make the sauce.

Cook Salmon

• Season salmon with salt and pepper.
• Heat oil in pan that will go from stovetop into oven on medium heat.
• Once oil is hot, place salmon in pan, skin side down, cook on medium for five minutes.
• Turn over and place in oven for about 4 minutes. Salmon should be at 125 degrees F.

Tuscan Sauce

• I used a 10 inch non stick pan to make sauce. Start with melting butter in pan.
• Smash garlic cloves with knife. Saute until just golden. Remove garlic. Add in minched onion and cook until softened.
• Add broth and wine and cook a few minutes to evaporate wine. If you are going to use a full cup of heavy cream instead of a 1/4 as I did, you can skip adding broth and xanthan gum gel. If you want to reduce the amount of heavy cream, add broth and gel.
• Add chopped sun dried tomatoes.
• Add in heavy cream and parmesan cheese.
• Add in bomba sauce or red chili flakes.
• Add in spinach leaves. They will wilt immediately.
• Season with salt and pepper.
• By this time salmon should be done. Add salmon to the pan and spoon sauce over filets.
• Serve immediately.

The post Easy, Spicy Tuscan Salmon appeared first on Spinach Tiger.

As an Italian I grew up with a lot of soup and there were always two things on the table. Freshly grated parmesan cheese (or pecorino) and extra virgin olive oil. We couldn’t imagine not having a drizzle of olive oil.

When I first posted this, I wrote about Spectrum® Cayenne Pepper Olive Oil to spice up the soup, loaded with vegetables and give it a memorable kick. 

That drizzle at the end made my husband swoon, but it’s also part of the recipe itself. I’m not sure that cayenne oil is available any longer, but there are a few ways to spice up soup.

How to Spice up the Soup

There is another way to bring spice to soup and that’s with bomba sauce. I’m not sure if that’s easy to find anymore, but another option is to drizzle their extra virgin olive oil at the end and spice up the soup with the bomba sauce, which is fermented Calabrian chilis.

I’ve talked about bomba sauce before, which I purchase at Trader Joe’s, as it has that just right kind of heat.   If you don’t have bomba sauce or cayenne infused olive oil, you can add heat with crushed red pepper.

Olive oil can be drizzled into each bowl upon serving, adjusted for each person’s taste and accompanied with a good helping of Pecorino Romano or Parmesan cheese.

The Soup

This is the time of year that we are between summer and winter. We have the pick of the best vegetables from both seasons, including cabbage, tomatoes, and butternut squash.

You can make this soup fast or you can make this soup slow. You can make this in a slow cooker all night or all day, or on top of the stove in a dutch oven.

You can cut up every veggie yourself or you can use a selection of frozen. You can use a homemade bone broth like I did, or you can buy a nice organic boxed broth.

Add Seasonal Vegetables to Italian Soup with Sausage

You have options with vegetables. While the important ingredients of this soup include celery, onions, tomatoes, carrots and cabbage, feel free to add or subtract various vegetables you may have on hand. I’ve made this soup with broccoli and zucchini the first time and cubed butternut squash the second time.

If you happen to have some freshly picked seasonal vegetables, add them in. In the summer that would include yellow and green zucchini. In the winter, you might add in broccoli, cauliflower or butternut squash.

I like to sauté my carrots, onion, celery and cabbage for just a few minutes to drive flavor. The sausage is loose Italian sausage that is browned before adding to the soup.

Use Homemade or Organic Store Bought Broth for Italian Soup with Sausage

I always start with a good homemade bone broth and it works well with either my beef broth or chicken broth.  If time is short, I use an organic store bought broth.

My Favorite Italian Sausage

Our favorite Italian sausage comes from Butcher Box, a meat subscription service. I loved it so much, I became an affiliate.  We choose a custom box every month, and are so pleased knowing we are purchasing quality meat, humanely raised.

Easy Prep for Spicy Italian Soup with Sausage 

Let me assure you, once you take the twenty minutes to prep this soup, you can leave it. You will have enough for a few dinners, as it freezes well. 

More Spinach Tiger Soups that Love a Drizzle of Olive Oil

Homemade Beef Vegetable Soup

Italian Eggplant Soup with Sausage 

Italian Wedding Soup

30 Low Carb Vegetables with over 100 Recipes 

More Spinach Tiger Recipes with Italian Sausage

Italian Sausage Crusted Pizza

Italian Sausage with Creamy Spaghetti Squash

Italian Sausage Frittata

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Spicy Italian Soup with Sausage

Italian Soup with Sausage

Course Soup

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 4 quarts broth beef broth or chicken broth See Notes
• 1 large can San Marzano tomatoes
• 2 tablespoons olive oil to cook sausage
• 1 pound loose Italian sausage
• 1 large onion diced
• 4 carrots diced
• 4 celery stalks diced
• 2 turnips peeled
• 1 small head cabbage
• 1 can red beans
• 1 can white beans or chickpeas
• 1 tablespoon sea salt up to, taste as you go
• 2 teaspoons freshly ground black pepper
• handful parsley leaves
• 2 bay leaves
• 1 tablespoon bomba sauce see notes
• 1 to 2 cups chopped kale
• 1 handful parsley
• olive oil for drizzling
• Grated Pecorino Romano or Parmesan Cheese for Serving

Instructions

• Bone broth can be made in advance and frozen or started 24 hours in advance. Another option is to use 4 quarts store bought organic broth.
• Add broth to slow cooker. Turn cooker on to time you desire. I used the six hour time.
• Chop tomatoes, and add to broth along with the juices.
• Brown Sausage in large frying pan with oil.
• Remove sausage to a dish, and add celery, carrots, onion, cabbage to pan.
• Sauté lightly for just a few minutes to open up flavors. You are not fully cooking.
• Add sausage, and vegetables,(except for kale) to broth.
• Rinse beans with cold water. Drain. Add to broth.
• Add 2 tablespoons Spectrum Cayenne® Pepper Olive Oil
• Add in a handful of parsley, bay leaf, 1 teaspoon salt, 1 teaspoon black pepper.
• Cook in slow cooker for 4 to six hours. I chose six hours.
• Stovetop Option: Cook on low for at least 2 hours making sure cabbage is cooked through.
• Remove ribs from kale. Chop. Add to soup about twenty minutes prior to serving., so that kale is not overcooked.
• Taste for seasoning. Add more salt and pepper as needed.
• Garnish with chopped parsley.
• Serve with Spectrum® Cayenne Pepper Olive Oil and grated cheese.

Notes

Regarding broth, use either chicken or beef.

Instead of cayenne olive oil, use olive oil and add in red chili flakes according to the heat you prefer.

 

This site contains affiliate Amazon links which earn a small commission.

The post Spicy Italian Soup with Sausage Recipe appeared first on Spinach Tiger.

My new go to for salmon is using Trader Joe’s bomba sauce (Crushed Calabrian Chili Peppers) mixed with mayonnaise. It will take your salmon to more than gourmet and leave you fighting over the last bite. 

In this post I talk about some of the ingredients I love in this recipe, but this is not a sponsored ad. I like to share with you ingredients I have discovered that help me to cook deliciousness in my own kitchen, and hopefully yours.

The ingredients I’m going to talk about include, Trader Joe’s Bomba Sauce, Whole Foods Salmon Filets, Better Body Mayonnaise. and Pork Panko. You absolutely can make this recipe with different brands of these ingredients.

Together they make the most remarkable combination of flavors and textures for this Spicy Salmon Recipe.

A few salmon basics

We love the salmon from Whole foods that is sold in their freezer in six packs. Each filet is bone free, and shrink wrapped individually. Six filets cost $19.99, so this meal for two is under $7. We eat salmon at least once a week, and I am always looking for different ways to prepare it. I usually start with my basic stove to oven method. Since this salmon is frozen, it takes about 15 minutes to defrost and 9 minutes to make.

If I already know I’m going to make salmon in the morning, I take it from freezer, cut out two portion and stick it in the fridge. I like to take it out about an hour in advance to bring the temperature up a bit. A very cold center salmon filet is hard to cook evenly without overcooking parts of it.

The Stove to Oven Method for Cooking Salmon

There are many kinds of salmon and I usually prepare them the same way. I sear one side on top of the stove, flip it over and place in the oven to finish. My salmon comes out perfectly every time and is not overcooked.

Bomba Spicy Sauce

I’ve used this spicy sauce which is simply a combination of mayonnaise and bomba sauce on salmon, chicken and cauliflower. It wakes up a dish. A half cup mayonnaise mixed to one tablespoon bomba sauce. This is enough to be spicy enough but you can add the amount of crushed chilies to your own preference. My preferred mayonnaise is from Better Body Foods, made with avocado oil (not canola). Once you taste this lemony, healthy mayonnaise, you’ll love it as much as I do. I buy it on Amazon on subscription. 

What temperature should I cook salmon?

Salmon is cooked at 145 degrees F. I take it out at 135 degrees. It will continue cooking and if you see that white protein coming out of the salmon, it’s overcooked.  

When I want to put this sauce on it, give it a few minutes in the oven and then smear the mayonnaise mixture all over the top of the salmon, and when I have it, I top with some pork panko. It’s amazing.  

What is Pork Panko?

Pork panko is simply crushed pork rinds crushed breadcrumb style at zero carbs.

You can buy Pork Panko at Costco now and it’s much more reasonable than you will find online. If you see it there, pick up a couple sets. I purchased a two-pack (each 12 ounces) for $10.50. Pork Panko is a great alternative to bread crumbs if you’re grain free, keto or paleo.

 You can also make your own by putting pork rinds in the food processor. 

Bomba Sauce for Spicy Mayonnaise Salmon

If you follow me on instagram, you know I love Trader Joe’s Bomba Sauce, which is fermented Calabrian chilies. I put it in everything, even scrambled eggs. You can buy other brands on Amazon like this one if you’re not near a Trader Joe’s. 

Yes, I did buy five jars on my last visit to Trader Joe’s.

Baking with this spicy mayonnaise sauce can be a little tricky. I seared the salmon on one side, skin side down first for about 3 minutes then turned over for a minute to get some color on the top of the salmon. Then I turned it over again, brushed it with my spicy mayonnaise, added some pork panko and put into the oven for the last four minutes.

I served this with cauliflower rice. 

You could also use this sauce to make roasted cauliflower. 

Shrimp Scampi

Keto Fried Eggplant

Keto Chicken Parm

Here are Some More Salmon Dishes from Spinach Tiger

Salmon with Crispy Skin

Salmon with Low Carb Pasta Mediterranean Style

Salmon Tacos

Ginger Roasted Salmon with Golden Beets

Salmon with Tarragon Pea Mash

Salmon with Greek Spinach Salad

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Spicy Mayonnaises Salmon with Bomba Sauce

Perk up salmon with Bomba Sauce, Fermented Calabrian Chilies

Course Entree

Cuisine American

Keyword bomba sauce, salmon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 pieces of salmon 6 ounces each, approx.
• 1 tablespoon extra virgin olive oil or avocado oil
• salt
• pepper

Bomba Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Crushed Calabrian Chilies

Instructions

Bomba Sauce

• Mix mayonnaise and chilies in bowl until incorporated. Taste to make sure it's the heat level of your own preference. Start with a teaspoon add as desired.

Salmon

• Take salmon out at least 30 minutes up to an hour before cooking. Dry with paper towel. If you don't have time for that, your salmon may take longer to cook.
• Preheat oven to 375 degrees F.
• Heat olive oil in small frying pan on medium heat. Uses a pan that can go in oven.
• Oil is ready when a drop of water sizzles.
• Place salmon in pan skin side down,
• Cook for 4 minutes or until the salmon easily moves in pan.
• Turn over and cook for 1 minutes to put some color on salmon. Turn back over skin side down.
• Spread sauce over salmon. You will probably not use all sauce. Top with Pork Panko.
• Put in oven for about 4 minutes or until salmon reaches an internal temperature of 135 degrees F.

Notes

Save left over sauce to mix through cauliflower rice or rice. 

Nutrition

Serving: 1filet

The post Spicy Mayonnaise Salmon with Bomba Sauce appeared first on Spinach Tiger.