A relish made from brightly colored pomegranate, oranges, and carrots creates a festive topping for this quick-cooking salmon dish. Source: Diabetic Living Magazine

Diabetic Living Magazine



  • In a small saucepan cook carrots in a small amount of boiling water for 4 minutes or until crisp tender. Drain; set aside.

  • Thaw salmon, if frozen. Rinse salmon with cold water and pat dry with paper towels. Place salmon on the unheated rack of a broiler pan. In a small bowl combine salt, black pepper and cayenne pepper. Sprinkle evenly over salmon fillets. Measure thickness of fish. Broil salmon 4 to 5 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.

  • Meanwhile, for relish, in a large skillet cook carrots and shallot in hot butter over medium heat about 6 minutes or until shallots are tender, stirring occasionally. Add orange sections. Cook for 1 minute more. Drizzle with honey and toss to coat.

  • To serve, spoon relish onto each of four serving plates. Place a salmon fillet on top of relish. Sprinkle with pomegranate seeds and, if desired, chives.

Nutrition Facts

333 calories; 18.4 g total fat; 70 mg cholesterol; 405 mg sodium. 17.9 g carbohydrates; 24.4 g protein; Full Nutrition