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.
Ingredients (makes 1 serving)
- 4 tbsp duck fat
- 1 × 16 oz can wild salmon, in brine, drained
- 1 tsp salt
Instructions
- Preheat the oven to 325°F (about 163°C).
- Mix all ingredients in a blender until smooth.
- Divide the mixture into a silicone muffin pan and bake for no longer than about 20 minutes to avoid drying out.
- Season with salt to taste and serve.
Tips
- The source suggests a maximum bake time; start checking a few minutes earlier if your pan runs hot or the batter is spread thin.
- 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.
- 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.
- 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.