Diabetes-Friendly Recipes
Grilled Salmon over Warm French Potato Salad with Tomato Vinaigrette
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Ingredients
- 1 Lb Russet or baking potatoes
- 6 Oz fresh young green beans, trimmed and sliced into 1 inch (2.5 cm) pieces
- 2 scallions, white part only, thinly sliced
- 1 ½ Tbs olive oil
- 1 Tbs water
- 1 ½ Tbs white wine vinegar
- ¼ Tsp dijon mustard
- 1/8 Tsp garlic powder
- 1 small tomato, 4 ounces (120 g), seeded and finely chopped
- 1 Tbs chopped fresh basil
- 1 Tbs chopped parsley
- 1 Tsp salt (optional)
- freshly ground pepper
- 1 ¼ Lbs fresh salmon fillets, skinned, and cut into 4 equal pieces
- sprigs of fresh basil for garnish (optional)
Directions
- Start the grill or preheat the broiler.
- Peel the potatoes and cut into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.
- Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.
- Meanwhile, whisk together the vinaigrette ingredients. Set aside.
- Drain the Potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.
- Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
- Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.
Nutrition Information
Per Serving: 327 calories (37% calories from fat), 28 g protein, 13 g total fat (2.0 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 76 mg sodium
Diabetic Exchanges: 3 medium-fat meat, 1 carbohydrate (1 bread/starch), 1 vegetable
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