Diabetic Cooking

Main Dishes

Roasted Salmon with Strawberry-Orange Salsa



  • 4 salmon fillets (about 1/4 pound each), skin removed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium orange
  • 1 cup diced strawberries
  • 1/4 cup finely chopped poblano pepper* or green bell pepper
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon grated fresh ginger


Preheat oven to 400°F.

Line baking sheet with foil; spray with nonstick cooking spray. Place salmon on prepared pan; sprinkle with cumin, thyme, salt, and pepper. Bake 12 to 14 minutes or until salmon begins to flake when tested with fork.

Meanwhile, grate orange peel to measure 1/2 teaspoon; place in medium bowl. Peel and section orange; coarsely chop orange sections. Add orange sections, strawberries, pepper, cilantro, and ginger to bowl; mix well. Serve salmon with salsa.

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings (1 piece salmon and 1/3 cup salsa). Serving size: 3 ounces salmon (cooked weight) with 1/3 cup salsa.

Nutrition Facts Per Serving:
Calories: 241, Carbohydrates: 8 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 66 mg, Sodium: 214 mg, Fiber: 2 g

Exchanges per serving: 1 Fat, 1/2 Fruit, 3 Meat.

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