Recipes

[traveler]

This is a diabetic friendly meal from DiabeticLivingOnline. It was also dinner tonight with leftovers for Salmon tacos.

Roast salmon fillets on the juicy tomato-shallot mixture. There is enough to use some of the fish for other entrees.

MAKES: 4servings

SERVING SIZE: 3ounces salmon and 3/4 cup tomato mixture per serving

CARB GRAMS PER SERVING: 12

3poundsfresh or frozen salmon fillet(s), skinned if desired

• Nonstick cooking spray
• 4 cupsgrape tomatoes
• 1/2cupthinly sliced shallots
• 6 cloves garlic, minced
• 2 tablespoonssnipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
• 1 tablespoonolive oil
• 1/2teaspoonsalt
• 1/2teaspoonground black pepper

1. Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.

2. Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.

3. Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.

4. Reserve* two-thirds of the cooked salmon for the Salmon Cakes with Caper Mayonnaise and Salmon Tacos recipes.

5. If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture. Makes 4 servings (3 ounces salmon and 3/4 cup tomato mixture per serving), plus enough reserved salmon for Salmon Cakes with Caper Mayonnaise and Salmon Tacos

Storage

• *Divide the reserved cooked salmon between two airtight containers. Cover and store in the refrigerator for up to 3 days or freeze up to 3 months.