Grilled Salmon Fillets, Asparagus And Onions from Healthy Diabetic Recipes

Grilled Salmon Fillets, Asparagus And Onions Recipe

Recipe Ingredients:

1/2 tsp paprika
6 salmon fillets - (6 to 8 oz ea)
1/3 cup bottled honey-Dijon marinade
= (or barbecue sauce)
1 bunch fresh asparagus spears - (16 oz), ends trimmed
1 large red or sweet onion, cut 1/4" slices
1 tbsp olive oil
Salt, to taste
Freshly-ground black pepper, to taste

Recipe Instructions:

Prepare grill for direct grilling. Sprinkle paprika over salmon fillets. Brush marinade over salmon; let stand at room temperature 15 minutes.

Brush asparagus and onion slices with olive oil; season to taste with salt and pepper.

Place salmon, skin-side down, in center of grid over medium coals. Arrange asparagus spears and onion slices around salmon. Grill salmon and vegetables on covered grill 5 minutes.

Turn salmon, asparagus and onion slices. Grill 5 to 6 minutes more or until salmon flakes easily when tested with a fork and vegetables are crisp-tender. Separate onion slices into rings; arrange over asparagus.

This recipe yields 6 servings.

Exchanges Per Serving: 4 Meat, 1 Vegetable.

Nutrition Facts: Calories 255; Calories from Fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 35g; Carbohydrates 8g; Cholesterol 86mg; Sodium 483mg; Dietary Fiber 2g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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