Fish and fruit have always been a good combination. Savory, fatty salmon is a good choice for diabetics. The natural sweetness of blueberries makes a great tasting sauce pairing for the fish. Have it with some brown rice and you have a balanced meal for lunch or dinner.
What you need:
• 1 tbsp of brown sugar (packed) or brown sugar substitute
• 4 pieces of salmon fillets
• 2 tbsps of apple cider vinegar or balsamic vinegar
• 1 ½ c of blueberries (frozen or fresh)
• 1 tsp of olive oil
• 1 garlic clove (minced)
• ¼ c of onion (chopped finely)
• Chives (chopped)
• 1 tsp of fresh ginger (grated)
• 1/8 tsp of pepper (ground)
• Cooking spray
• ½ tsp of lemon peel (shredded finely)
• 1/8 tsp of salt
How you make it:
Thaw the blueberries and fish if they are frozen.
For the salmon:
a. Rinse the fish and dry with paper towels. Coat the fillets with cooking spray. Season them with salt and pepper.
b. Place the fillets on a grill over medium-hot coals. Cook uncovered until the flesh flakes with a fork. Turn once while cooking.
For the blueberry sauce:
a. In a small saucepan, sauté the garlic and onion in olive oil over medium heat until soft. Add in the lemon peel, blueberries, ginger, vinegar, and brown sugar. Boil and then simmer uncovered until the sauce reduces and thickens.
Serve the salmon with some blueberry sauce on the side or over it. Sprinkle chives on top before serving.
Enjoy!
*** Each serving has 12 grams of carbohydrates, 264 calories, 23 grams of protein, 14 grams of fat, 8 grams of sugar, 66 mg of cholesterol, and 143 mg of sodium.
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Fish and fruit have always been a good combination. Savory, fatty salmon is a good choice for diabetics. The natural sweetness of blueberries makes a great tasting sauce pairing for the fish. Have it with some brown rice and you have a balanced meal for lunch or dinner.
What you need:
• 1 tbsp of brown sugar (packed) or brown sugar substitute
• 4 pieces of salmon fillets
• 2 tbsps of apple cider vinegar or balsamic vinegar
• 1 ½ c of blueberries (frozen or fresh)
• 1 tsp of olive oil
• 1 garlic clove (minced)
• ¼ c of onion (chopped finely)
• Chives (chopped)
• 1 tsp of fresh ginger (grated)
• 1/8 tsp of pepper (ground)
• Cooking spray
• ½ tsp of lemon peel (shredded finely)
• 1/8 tsp of salt
How you make it:
a. Rinse the fish and dry with paper towels. Coat the fillets with cooking spray. Season them with salt and pepper.
b. Place the fillets on a grill over medium-hot coals. Cook uncovered until the flesh flakes with a fork. Turn once while cooking.
a. In a small saucepan, sauté the garlic and onion in olive oil over medium heat until soft. Add in the lemon peel, blueberries, ginger, vinegar, and brown sugar. Boil and then simmer uncovered until the sauce reduces and thickens.
*** Each serving has 12 grams of carbohydrates, 264 calories, 23 grams of protein, 14 grams of fat, 8 grams of sugar, 66 mg of cholesterol, and 143 mg of sodium.