The salmon fillet in this recipe is treated with a delicious dry rub and is paired with sautéed shallots and kale. A simple yet tasty addition to the diabetic diet.
What you need:
• ½ tsp of dried thyme (crushed)
• 1/8 tsp of cayenne pepper
• 2 salmon fillets (1 inch in thickness)
• 1/8 tsp of salt + a dash
• 1 tbsp of shallots (chopped finely)
• ¼ tsp of garlic powder
• Lemon wedges
• 1 small garlic clove (minced)
• ½ tsp of lemon peel (fine shredded)
• ½ tsp of olive oil or coconut oil
• 6 ounces of fresh kale (torn with discarded stems)
How to make it:
Thaw the fish if it’s frozen. Rinse it thoroughly. Pat it dry with several paper towels. Set them aside.
Get a small bowl and in it, combine garlic powder, thyme, cayenne pepper, and 1/8 tsp of salt. Sprinkle the mixture on the fillets evenly.
Once your charcoal grill is hot enough, place the fillets over medium hot coals. You can place a sheet of foil between the fish and the grill grate if you prefer. Grill the fish uncovered until the flesh flakes with a fork. You can turn the fish once. [If you are using a gas grill, pre-heat it and then turn down the heat to medium. Then, place the fillets on the greased rack. Cover the grill.] Once done, set aside the fillets and keep them warm.
In a Dutch oven, sauté the garlic and shallots until they are tender. Add in the lemon peels and kale. Cook covered for about 2 minutes. Cook uncovered for 6 to 8 minutes until the kale wilts. Season with some salt.
Serve the salmon with the kale and lemon wedges.
Enjoy!
*** Each serving has 11 grams of carbohydrates, 357 calories, 32 grams of protein, 2 grams of sugar, 78 mg of cholesterol, and 340 mg of sodium.
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The salmon fillet in this recipe is treated with a delicious dry rub and is paired with sautéed shallots and kale. A simple yet tasty addition to the diabetic diet.
What you need:
• ½ tsp of dried thyme (crushed)
• 1/8 tsp of cayenne pepper
• 2 salmon fillets (1 inch in thickness)
• 1/8 tsp of salt + a dash
• 1 tbsp of shallots (chopped finely)
• ¼ tsp of garlic powder
• Lemon wedges
• 1 small garlic clove (minced)
• ½ tsp of lemon peel (fine shredded)
• ½ tsp of olive oil or coconut oil
• 6 ounces of fresh kale (torn with discarded stems)
How to make it:
*** Each serving has 11 grams of carbohydrates, 357 calories, 32 grams of protein, 2 grams of sugar, 78 mg of cholesterol, and 340 mg of sodium.