SFD: Salmon with Ginger Pineapple Salsa
Source of Recipe
Taste of Home Light & Tasty Magazine, 5/04
* Exported from MasterCook *
Salmon with Ginger Pineapple Salsa
Recipe By : Kathleen Kelley
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic, Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can unsweetened pineapple tidbits
-- (20 oz)
1 cup ripe tomatoes -- seeded and chopped
3 green onions -- sliced
1 jalapeno pepper -- seeded and chopped*
2 tablespoons cider vinegar
2 garlic cloves -- minced
1 1/2 teaspoons sesame oil
1 teaspoon honey
1 1/2 teaspoons fresh gingerroot -- minced
or
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt -- divided
6 salmon filets (6 oz each)
3/4 teaspoon ground cumin
1/4 teaspoon pepper
Drain pineapple, reserving 1/4 cup juice. In a bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes. 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.
Pat salmon dry with paper towels. Sprinkle with cumin, pepper, and remaining salt. Place skin side down in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 10 to 15 minutes or until fish flakes easily with a fork. Serve with salsa.
*Note: When cutting or seeding hot peppers, use plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: 1 serving (1 fillet with 1/2 cup salsa) equals:
Calories 374, fat 20 g, cholesterol 100 mg, sodium 405 mg, carbohydrate 14 g, fiber 1 g, protein 34 g.
Diabetic Exchanges: 5 lean meat, 1 fruit, 1 fat
Source:
"Taste of Home Light & Tasty Magazine, 5/04"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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