Diabetic Living Summer 2019

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