- 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 calories, 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.
Copyright Diabetic Cooking.