Diabetic Recipes
Poached Salmon with Sweet Onions and Balsamic Vinaigrette
(makes 4 servings)
| 1 | cup (240 ml) white wine |
| 1 | cup (240 ml) water |
| 1 | teaspoon (5 ml) black peppercorns |
| 1 | bay leaf |
| 4 | slices fresh lemon |
| 1 | large sweet onion, 8 ounces (240 g), peeled and cut into 4 slices crosswise, discarding the end pieces |
| 4 | 4-ounce (120 g) salmon steaks |
| 1 | teaspoon (5 ml) fresh lemon juice |
| 1 | teaspoon (5 ml) balsamic vinegar |
| 2 | teaspoons (10 ml) olive oil |
| lemon wedges for garnish (optional) |
- In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil. Reduce heat to simmer, add onion slices and salmon steaks
- Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes. Transfer onion slices and salmon steaks to a heated serving platter.
- In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended. Drizzle over onions slices and salmon. If using, garnish with lemon wedges. Serve at once.
| Per serving: | 250 calories (54% calories from fat) 23 g protein, 15 g total fat (2.8 g saturated fat), 5 g carbohydrate, 1 g dietary fiber, 67 mg cholesterol, 69 mg sodium |
| Diabetic exchanges: | 3 medium fat protein, 1/2 carbohydrate (1 vegetable) |
