- Nonstick cooking spray
- Aluminum foil
- 1 pound skinless Atlantic salmon, cut into 4 square fillets
- 1 small lemon
- 1/2 teaspoon black pepper
- 4 98% fat-free light wheat sandwich buns
- 4 lettuce leaves (leaf lettuce)
- 4 tablespoons low-sugar apricot preserves
- 2 tablespoons sweet chili sauce (Asian style)
Heat indoor or outdoor grill. Spray nonstick cooking spray on a piece of aluminum foil large enough to hold the four fillets. Place fillets on foil and sprinkle with juice of the lemon and black pepper. Grill on foil approximately 5 minutes on each side until cooked through (flesh bounces back when pressed lightly, and juices are milky). Toast buns on grill or use a toaster. Place a lettuce leaf on each of the bottom halves of the buns, then top with one salmon fillet. In a small bowl, stir together apricot preserves and sweet chili sauce, then spoon approximately 1 heaping tablespoon onto each salmon fillet; add the top half of each bun to complete.
Yield: 4 servings. Serving size: 1 sandwich.
Nutrition Facts Per Serving:
Calories: 269, Carbohydrates: 23 g, Protein: 24 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 67 mg, Sodium: 253 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 starch, 3 lean meat. Carbohydrate choices: 1 1/2.
Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.