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salmon-muffins.md (1440B)

      1 # Salmon Muffins
      2 
      3 Simple baked salmon “muffins” blended with duck fat and salt—similar in spirit to other fish or liver muffin recipes, but kept minimal for a carnivore-style plate. The printed card labels the dish as carnivore; scale up if you want more than one serving.
      4 
      5 ## Ingredients (makes 1 serving)
      6 
      7 - 4 tbsp duck fat
      8 - 1 × 16 oz can wild salmon, in brine, drained
      9 - 1 tsp salt
     10 
     11 ## Instructions
     12 
     13 1. Preheat the oven to 325°F (about 163°C).
     14 2. Mix all ingredients in a blender until smooth.
     15 3. Divide the mixture into a silicone muffin pan and bake for no longer than about 20 minutes to avoid drying out.
     16 4. Season with salt to taste and serve.
     17 
     18 ## Tips
     19 
     20 - The source suggests a **maximum** bake time; start checking a few minutes earlier if your pan runs hot or the batter is spread thin.
     21 - Canned salmon packaged in brine is usually saltier than water-packed; taste after blending before adding the full teaspoon of salt if you are sensitive to sodium.
     22 - **Customize your protein (from the printed note):** about 1 oz canned wild salmon supplies roughly 6 g protein—useful if you swap can size or split the batch.
     23 - **Printed nutrition (one serving, from the source card):** about 63 g fat, 60 g protein, 0 g total carbohydrates, 0 g fiber, about 800 kcal; macronutrient split stated as about 71% fat, 29% protein, 0% carbohydrates. Treat these as approximate labels on a single recipe card, not a laboratory analysis.