Protein-Packed DinnersLOW-SUGAR RECIPES^55
Grilled Salmon with
Avocado Salsa
HANDS-ON 20 M I N.
TOTAL 20 MIN.
Rather than grilling salmon with a
brown sugar glaze, top it with a fresh
and savory avocado-tomato salsa.
2 cups cubed avocado
1 cup halved yellow heirloom
cherry tomatoes
2 Tbsp. chopped fresh cilantro
(^1) ⁄ 2 tsp. chopped serrano chile
11 ⁄ 2 Tbsp. sliced shallot
1 tsp. fresh lime juice
1 tsp. kosher salt, divided
(^3) ⁄ 4 tsp. black pepper, divided
1 Tbsp. olive oil
4 (6-oz.) skin-on salmon fillets
- Preheat grill to medium-high (about
450°F). Combine avocado, tomatoes,
cilantro, serrano, and shallot in a
medium bowl. Whisk together lime
juice,^1 ⁄ 4 teaspoon salt, and^1 ⁄ 4 teaspoon
pepper in a small bowl; drizzle over
avocado mixture, and stir to coat. - Brush olive oil on both sides of
salmon; sprinkle with remaining
(^3) ⁄ 4 teaspoon salt and (^1) ⁄ 2 teaspoon
pepper.
- Place salmon, skin side down,
on grill; cook, flipping once, until
salmon is opaque and cooked through,
about 3 minutes per side. Serve
salmon topped with salsa.
SERVES 4 (serving size: 1 salmon fillet and^3 ⁄ 4 cup
salsa); CALORIES 408; FAT 24g (sat 4g, unsat
18g); PROTEIN 38g; CARB 9g; FIBER 6g;
SUGARS 1g (added sugars 0g); SODIUM 574mg;
CALC 3% DV; POTASSIUM 30% DV
- Toss together watermelon,
onion, 2 tablespoons mint, 1 tablespoon
lime juice, 2 teaspoons olive oil, and
remaining^1 ⁄ 8 teaspoon salt in a bowl.
Combine quinoa, pine nuts, scallions,
remaining 2 teaspoons olive oil, 2
tablespoons mint, and 1 tablespoon lime
juice. Serve scallops over quinoa
mixture; top with salsa.
SERVES 4 (serving size: 4 to 5 scallops,
(^1) ⁄ 2 cup quinoa, and (^1) ⁄ 2 cup salsa); CALORIES 330;
FAT 12g (sat 2, unsat 10g); PROTEIN 23g;
CARB 33g; FIBER 4g; SUGARS 6g (added
sugars 0g); SODIUM 358mg; CALC 4% DV;
POTASSIUM 17% DV
Spicy Scallops with
Watermelon Salsa
HANDS-ON 1 5 M I N.
TOTAL 20 MIN.
Scallops shine under a cascade of
sweet and minty watermelon salsa,
and all of the natural sweetness comes
only from the fresh melon.
(^1) ⁄ 4 tsp. dry mustard
(^1) ⁄ 4 tsp. ground coriander
(^1) ⁄ 4 tsp. onion powder
(^1) ⁄ 4 tsp. garlic powder
(^1) ⁄ 4 tsp. cayenne pepper
(^1) ⁄ 4 tsp. black pepper
(^1) ⁄ 4 tsp. kosher salt, divided
11 ⁄ 4 lbs. large sea scallops
2 Tbsp. olive oil, divided
2 cups diced watermelon
2 Tbsp. minced red onion
(^1) ⁄ 4 cup chopped fresh mint, divided
2 Tbsp. fresh lime juice, divided
2 cups cooked quinoa
2 Tbsp. pine nuts
(^1) ⁄ 4 cup sliced scallions
- Combine mustard, coriander, onion
powder, garlic powder, cayenne pepper,
black pepper, and^1 ⁄ 8 teaspoon salt in a
bowl. Pat scallops dry with a paper
towel; sprinkle with spice mixture. - Heat a large cast-iron skillet over
medium-high. Add 2 teaspoons olive oil
to skillet; swirl to coat. Add scallops;
cook to desired degree of doneness, 1
to 2 minutes per side.
How to Cook Quinoa
Although most boxed
quinoa is prerinsed, it
never hurts to give it an
extra rinse to decrease
the bitterness that comes
from the grain’s outer
coating. To get 2 cups of
cooked quinoa, place
1 cup uncooked quinoa
and 1^3 ⁄ 4 cups water in a
saucepan. Bring to a boil
and cook, covered, for 12
to 15 minutes.