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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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

333.5 calories; protein 24.4g 49% DV; carbohydrates 17.9g 6% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 13.7g; fat 18.4g 28% DV; saturated fat 5.3g 27% DV; cholesterol 70mg 23% DV; vitamin a iu 5412.1IU 108% DV; vitamin c 42.6mg 71% DV; folate 60.9mcg 15% DV; calcium 51.4mg 5% DV; iron 0.7mg 4% DV; magnesium 43.7mg 16% DV; potassium 676mg 19% DV; sodium 405.2mg 16% DV.