Southwest Roasted Salmon & Corn (for 2)
Source of Recipe
Diabetic Cooking Magazine - 2001
SOUTHWEST ROASTED SALMON & CORN
Diabetic Cooking – 2002
Exchanges
WW Points
Serves: 2
2 ears fresh corn, unhusked
1 (6 oz.) salmon fillet, cut into 2 equal pieces
1 T. + 1 tsp. fresh lime juice, ‘divided’
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. oregano leaves
1/8 tsp. salt, ‘divided’
1/8 tsp. pepper
2 tsp. melted margarine
2 tsp. minced fresh cilantro
Spray a shallow 1-qt baking dish with nonstick cooking spray. Pull back husks from each ear of corn, leaving husks attached. Discard silk. Soak corn in cold water 20 minutes.
Place salmon, skin side down in prepared dish. Pour 1 T. lime juice over fillets. Marinate at room temperature 15 minutes.
Combine the next 5 ingredients and half of the salt in a small bowl. Pat salmon lightly with paper towels. Rub garlic mixture on tops and sides of salmon.
Remove corn from water; pat kernels with paper towel. Bring husks back up over each ear; secure at top with thin strips of corn husk. Place corn on one side of oven rack. Roast at 400-F for 10 minutes; turn.
Place salmon in baking dish on other side of oven rack. Roast 15 minutes or until salmon is opaque and flakes easily with fork and corn is tender.
Combine margarine, cilantro and remaining salt in small bowl. Remove husks from corn. Brush over corn. Serve corn with salmon.
One serving equals: 186 calories (29% from fat)…6 gm fat (1 gm saturated)…16 gm carbohydrate,,,43 mg cholesterol…2 gm fiber…19 gm protein…243 mg sodium ++++ Exchanges: 1 starch…1 lean meat ++++ WWP: 4
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