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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 24.1g; carbohydrates 2.3g; dietary fiber 0.5g; sugars 1.1g; fat 17.6g; saturated fat 3.8g; cholesterol 62.4mg; vitamin a iu 76.6IU; vitamin c 6mg; folate 35.7mcg; calcium 16.8mg; iron 0.7mg; magnesium 36.7mg; potassium 522.8mg; sodium 232.5mg.
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