To round out this 30-minute salmon recipe, roast some vegetable sides (see associated recipes) in the oven while cooking the salmon and mushroom-shallot sauce on the stove. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. Cook the salmon in hot oil in a large nonstick skillet over medium heat for 4 to 6 minutes per 1/2-inch thickness or until the salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from the skillet and keep warm.

  • Add mushrooms and shallot to the same skillet. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine, mustard, and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.

  • Place the salmon on serving plates and top with the mushroom sauce.

Nutrition Facts

285 calories; 17.6 g total fat; 3.8 g saturated fat; 62 mg cholesterol; 232 mg sodium. 523 mg potassium; 2.3 g carbohydrates; 0.5 g fiber; 1 g sugar; 24.1 g protein; 77 IU vitamin a iu; 6 mg vitamin c; 36 mcg folate; 17 mg calcium; 1 mg iron; 37 mg magnesium;

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Rating: 5 stars
It was great!!!!!!!!!!!!!!!!!!!!!! Love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Read More