June 28, 2023
Carmelized Salmon with Fruit Salsa and Balsamic Glaze
Chef Robert Lewis (The Happy Diabetic) presents his recipe for Caramelized Salmon with Fruit Salsa recipe. It makes a protein-rich savory entrée that is diabetes safe and delicious, and is , is light and bright and oh-so flavorful.
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Chef Robert Lewis (The Happy Diabetic) presents his recipe for Caramelized Salmon with Fruit Salsa recipe. It makes a protein-rich savory entrée that is diabetes safe and delicious, and is , is light and bright and oh-so flavorful.
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Peel and dice the mango, strawberries, kiwi and pineapple. Place them into a bowl. Add the lime juice, and cilantro. Set aside.
Season the salmon with cracked pepper and a dusting of Splenda. Place the fish in a hot non-stick oven-ready pan, which has been lightly coated with canola oil. The oil will shimmer when the pan is at the correct heat. Cook the salmon on medium heat, Splenda side down, for about 4-5 minutes until golden color.
Flip the salmon over and place in a preheated 375-degree oven. Roast the salmon for about 10-12 minutes. The cooked fish will be firm to the touch and the internal temperature will be about 150 -160 degrees. Remove from the oven and let the fish rest for 2-3 minutes. Place the fish on the plate. Top with fruit salsa.
Drizzle with balsamic glaze if you’d like.
Serving Size 1 Salmon
Servings 2
- Amount Per Serving
- Calories 229
- % Daily Value *
- Total Fat 11.45g18%
- Sodium 50mg3%
- Total Carbohydrate 7.84g3%
- Dietary Fiber 1.17g5%
- Sugars 6.98g
- Protein 17.83g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Peel and dice the mango, strawberries, kiwi and pineapple. Place them into a bowl. Add the lime juice, and cilantro. Set aside.
Season the salmon with cracked pepper and a dusting of Splenda. Place the fish in a hot non-stick oven-ready pan, which has been lightly coated with canola oil. The oil will shimmer when the pan is at the correct heat. Cook the salmon on medium heat, Splenda side down, for about 4-5 minutes until golden color.
Flip the salmon over and place in a preheated 375-degree oven. Roast the salmon for about 10-12 minutes. The cooked fish will be firm to the touch and the internal temperature will be about 150 -160 degrees. Remove from the oven and let the fish rest for 2-3 minutes. Place the fish on the plate. Top with fruit salsa.
Drizzle with balsamic glaze if you’d like.
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