In this healthy dinner recipe, salmon fillets are seasoned with a zesty dry rub, grilled and served with a simple side--lemon-seasoned sautéed kale and shallots. Sometimes simple is best! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, 1/8 teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.

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  • For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.

  • In a Dutch oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.

Nutrition Facts

357 calories; 21 g total fat; 5 g saturated fat; 78 mg cholesterol; 340 mg sodium. 11 g carbohydrates; 2 g fiber; 2 g sugar; 32 g protein;