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Teriyaki Salmon Salad

Yield: 2 servings
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  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry white cooking wine
  • 1 tablespoon low-sodium teriyaki sauce
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 2 skinless salmon fillets, 6 ounces each
  • 2 cups field salad greens
  • 1/4 small red onion, thinly sliced


  1. Preheat the oven to 350 degrees. In a medium bowl, combine the mustard, wine, teriyaki sauce, soy sauce, honey, lemon juice, garlic powder, and white pepper. Place the salmon in the bowl and coat thoroughly.
  2. Place the salmon in a baking dish, pour the remaining liquid over the salmon, and place the dish in the oven. Bake for 10 to 12 minutes.
  3. Arrange 1 cup of greens on each plate and place a salmon fillet on top. Sprinkle the red onion over the plate.

Nutritional Information (Per Serving)
Protein:39 g
Sodium: 559 mg
Cholesterol:97 mg
Fat: 7 g
Carbohydrates: 8 g
Exchanges: 1 Vegetable, 5 Lean Meat

Source: Diabetes Cookbook For Dummies
Author: Alan Rubin

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