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Grilled Salmon with Lemon Dill Sauce
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By Lynn Stephens
Posted July 23rd, 2007
This article is reprinted with permission from Shake Off the Sugar Cookbook: Not all Carbs are Created Equal, by Lynn Stephens, (2003, Virtualbookworm.com Publishing Inc.)
Shake Off the Sugar Cookbook: Not all Carbs are Created Equal
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Servings: 4
Author Notes: Delicious year-round, salmon is a fabulous source of Omega-3's. Adding Omega-3's regularly to the diet can help reverse insulin resistance. Try this delightful dish for a great addition to your menu.
Ingredients: 1 tablespoon olive oil
1 tablespoon lemon juice
4 salmon filets, about 6 ounce each

Lemon Dill Sauce:
1 tablespoon stoneground mustard
1 teaspoon dry mustard
3 teaspoons chopped fresh dill (or 1 teaspoon dried dill)
1/4 cup mayonnaise (sugar free, if possible)
2 tablespoons lemon juice
Instructions: Combine olive oil and 1 tablespoon lemon juice in small container and set aside.

Rinse salmon with cool water. Pat dry with paper towels. Brush with lemon-olive oil mixture and grill or broil to desired doneness. Be sure to place flesh-side toward the heat, skin-side away from heat to prevent curling. Turn after about 7 minutes and cook to desired doneness.

While the salmon cooks, prepare the lemon dill sauce by combining the remaining ingredients in a small bowl. Remove the salmon to platter and serve with the sauce on the side.

Per serving:
Total Fat (g): 20 ; (before cooking) Protein (g): 34; Total Carbohydrates (g): 1 ;Dietary Fiber (g): 0 ;336 calories
Food Exchanges: Lean Meat: 5, Fat: 1 1/2, Other Carb: 1/2


 

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