Using fruit pectin instead of oil makes for a fat-free dressing. Try this dill-flavored oil-free vinaigrette on our grilled salmon and greens salad or use it on any other salad of choice. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For dressing, stir together fruit pectin, dill weed, and ground pepper in a small mixing bowl. Stir in water, white-wine vinegar, and mustard. Cover and store in the refrigerate for at least 30 minutes or up to 3 days.

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  • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon. Cut salmon into four portions. Sprinkle with pepper.

  • For a charcoal grill, place salmon fillets, skin sides up, on a greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets, skin sides up, on greased grill rack over heat. Cover and grill as above.) Using a wide metal spatula, lift fillets away from the skin to a serving platter. (Scrape skin from grill rack and discard.)

  • Toss together greens, cucumber slices, asparagus, radishes, and scallion in a large bowl.

  • To serve, divide greens mixture among four serving plates. Arrange grilled salmon over greens mixture. Serve with reserved dressing. If desired, garnish each serving with fresh dill weed or tarragon.

Tips

Tip: To steam asparagus or beans, place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus or beans to basket. Cover and reduce heat. Steam for 3 to 5 minutes for asparagus or 18 to 22 minutes for beans or until crisp-tender.

Variation: Broiling Directions: Preheat broiler. Place salmon, skin side up, on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Nutrition Facts

228 calories; 9.1 g total fat; 1.4 g saturated fat; 78 mg cholesterol; 83 mg sodium. 981 mg potassium; 5.4 g carbohydrates; 2 g fiber; 2 g sugar; 30 g protein; 978 IU vitamin a iu; 10 mg vitamin c; 112 mcg folate; 56 mg calcium; 2 mg iron; 59 mg magnesium;