Diabetic Cooking

Salmon Sandwiches with Spicy Apricot Sauce

Preparation time: 5–10 minutes. Cooking time: 10 minutes.


  • 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 calories, 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.