2019-07-01_Diabetic_Living_Australia

SALMON
WITH POTATO,
TOMATO AND
CORN SALAD
PREP TIME: 15 MINS
COOK TIME: 15 MINS
SERVES 4 (AS A
LIGHT MEAL)

250g Baby Spud Lite
Potatoes
1 cob corn, husk and
silk removed
4 x 100g pieces skinless
and boneless
salmon fillets
2 large tomatoes

Dressing
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1 green shallot, finely chopped
1 Tbsp capers, finely chopped
Handful basil leaves, chopped
Freshly ground black pepper

1 Cook the potatoes in a
saucepan of boiling water for
10-12 minutes or until tender,
adding the corn for the final 5
minutes. Drain. Set aside to cool.
2 Meanwhile, to make the
dressing, combine all the

ingredients in a small bowl. Whisk

to combine.

3 Preheat grill on medium-high.

Rub a little dressing on the

salmon. Add to the grill and

cook for 3 minutes on each side,

or until cooked through.

4 Slice the tomatoes and

potatoes and place on a serving

platter. Use a sharp knife to cut

the corn from the cobs and

arrange over the tomatoes. Top

with the salmon, then drizzle over

the remaining dressing and serve.

NUTRITION INFO

PER SERVE 1380kJ, protein 25g,

total fat 18g (sat. fat 5g), carbs 14g,

fibre 5g, sodium 146mg • Carb

exchanges 1 • GI estimate medium

• Gluten free • Lower carb

Health^ Tip

Salmon^ is^ an^ exc

ellent^

source^ of^ ome

ga-^3 fatty^ acids,

which^ can^ help

lower^ blood^

cholesterol.^ Ai

m^ to^ eat^ oily^

fish,^ such^ as^ sal

mon,^ tuna,^

herring^ or^ mac

kerel,^

at^ least^ twice^ a

week.

GF LC

gluten free