Ingredients
6-7 ounces of salmon filet
¼ +¼ cup of water
5 ounces of cherry tomatoes
Salt and pepper to taste
1 tbsp of chipotle in adobo sauce
3 tbsp of brown truvia
¼ tsp of lemon pepper powder
⅛ tsp of garlic powder
Juice of ½ a lemon
¼ cup of oil for shallow frying the salmon

Nutritional information
Portion size (6-7 ounces of salmon 4 tbsp of the Glaze)
Carbs 4-5 grams of carbs per portion.
Calories 300 calories.
Protein 40 gms

Procedure
To make the glaze:

In a saucepan, heat up ¼ cup of water and add 5 ounces of cherry tomatoes(or any tomatoes of your choice).
Next add salt to taste.Cover and let it boil till the tomatoes are fully cooked.
Next add 1 tsp of chili in adobo sauce and 1/4 cup of more water. Let it all boil together till everything gets well cooked.
Blend it with a blender and make a puree out of it.Sieve the puree through a mesh strainer.
Put the puree back in the saucepan and let it reduce till it starts to look like a glaze.
Next add 3 tbsp of brown truvia or any sweetener of your choice.
Next add ¼ tsp of lemon pepper seasoning or if you don't have it add the juice of 1 lemon.(if you are adding lemon juice then do not add the lemon juice that we have added in the end).
Next add ⅛ tsp of garlic powder if you don't have it then you can also add 1 peeled and grated garlic.
Next add salt and pepper according to your choice.
If you did not add the lemon juice before then do add ½ a lemon juice and mix everything well.
Cook everything well for a minute so that all flavors get combined well.
The glaze is done.

To make the salmon:

Take 2 salmon filets 4-5 ounces each.
Season it with salt and pepper.
In a non-stick pan add ¼ cup of cooking oil to shallow fry the salmon.
Heat the pan well and add the Salmon filets in the hot oil.Let them crisp up on this side for 2-3 minutes.
Turn it and cook it on the other side for 2 minutes.
Once cooked take out the filets on the serving dish and pour the yummy glaze on top of it.
Enjoy this crisp from outside and moist from inside Salmon.

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