Teriyaki Salmon With Scallion Cucumber Relish - 3g Carbs, 0g Fiber
{Teriyaki Sauce may have sugars added... consider making your own
sauce. Take care, Gloria)
From: Denise Austin's Morning Stretch
Try This Slammin' Salmon!
I'm always surprised when people tell me that they won't eat fish.
It's one of my all-time favorite foods because it's so lean, delicious,
and versatile. I like monkfish, cod, and halibut — actually, all of
the firm, white-fleshed fish — and also bluefish and mackerel, which
are high in omega-3 fatty acids and have a different taste. And I
especially love salmon. I buy it fresh, frozen, and canned — the
latter is also high in calcium. I recommend serving this dish with
some fresh, steamed green beans or zucchini.
1 1/4 lb skinless salmon fillets, in four equal portions
1 cup chopped cucumber, preferably hothouse
1/4 cup sliced green onions
1/4 cup slivered fresh basil leaves
1 Tbsp rice wine vinegar
Pinch salt
2 Tbsp prepared teriyaki glaze
Preheat oven to 375 degree F. Coat a shallow nonstick baking pan
with cooking spray.
Rinse the fillets with cold water and pat dry. Place in the pan.
Bake for 8 minutes.
Meanwhile, in a bowl, combine the cucumber, green onions, basil,
vinegar, and salt; set aside.
Brush the salmon with the teriyaki glaze. Bake for 3 to 4 minutes
more, or until the salmon is opaque in the center. Serve with the
cucumber mixture on the side.
Servings: 4
Nutrition per Serving:
220 Calories, 9g Total Fat, 80mg Cholesterol, 29g Protein,
3g Carbs, 0g Dietary Fiber, 450mg Sodium
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