Diabetic+Living-Summer_2019

(Nancy Kaufman) #1
Nourish: GET GRILLING

Grilled Salmon with
Cilantro-Ginger Sauce


ACTIVE: 25 min. TOTAL: 25 min.
EQUI P ME N T: Charcoal or gas grill
2g CARB


Ginger, fish sauce, and honey combine to
create a delicious basting sauce for grilled
salmon. Look for Thai red chiles in the
produce section of your grocery store, or
use a green or red jalapeño instead.


Cilantro-Ginger Sauce
1 Tbsp. toasted sesame oil
1 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
1 tsp. fish sauce
1 tsp. minced seeded Thai
red chile (about 1 large) or
jalapeño pepper
1 tsp. grated fresh ginger
1 tsp. honey
1 medium clove garlic, mashed
into paste
Salmon
1 lb. skin-on salmon fillet (about 2

inches thick), preferably wild-
caught, cut into 4 portions
1 Tbsp. toasted sesame oil
½ tsp. ground pepper
¼ tsp. salt



  1. To prepare sauce: Whisk oil, lime
    juice, cilantro, fish sauce, chile (or ja-
    lapeño), ginger, honey, and garlic in
    a small bowl. Reserve 1 Tbsp. of the
    sauce in a separate small bowl to use
    for basting.

  2. To prepare salmon: Preheat grill to
    medium-high (see Tip). Pat salmon dry
    with paper towels. Rub oil all over the
    salmon. Sprinkle both sides with pepper
    and salt. Place the salmon on the grill,
    skin-side up. Grill until the salmon lifts
    from the grates without sticking, about 6
    minutes. Flip the salmon and brush with
    the reserved 1 Tbsp. sauce. Cook until
    the salmon lifts from the grates without
    sticking and flakes with a fork, 1 to 2
    minutes more. Serve with the remaining
    sauce.


SERVES 4: 3 oz. fish + about 2 tsp. sauce each
CAL 204, CARB 2g (0g fiber, 2g sugars), FAT 11g
(2g sat. fat), PROTEIN 23g, CHOL 53mg, SODIUM
320mg, POTASSIUM 437mg.


TIP: Clean grill grates well before grilling
to prevent the fish fillets from sticking.
To oil the grates, soak a paper towel with
vegetable oil, hold it with tongs, and rub
it over the grates. (Do not use cooking
spray on a hot grill.)


SUMMER 2019 / DI ABETIC LI VING 69

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