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Grilled Salmon with Raspberry-Dijon Vinaigrette

Grilled Salmon with Raspberry-Dijon Vinaigrette recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup and pour remaining 1 cup into resealable plastic bag. Add salmon to bag, seal and place in refrigerator. Marinate up to 30 minutes.
  2. Wash and dry lettuce. Set aside.
  3. Preheat indoor grill pan or outdoor barbecue to medium heat. Remove salmon from plastic bag and discard marinade. Grill salmon 5-10 minutes or until cooked through, turning once.
  4. Mix together reserved dressing with 2 cups thawed raspberries. Set aside.
  5. Chop lettuce and divide equally between four plates, about 1-1/2 cups per plate.
  6. Divide cooked salmon into four equal pieces and place each piece on top of lettuce. Spoon 1/4 of raspberry mixture over salmon. Garnish with extra raspberries and serve.


Nutritional Information Per Serving:

Calories: 175
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 5 grams
Sodium: 130 miligrams
Cholesterol: 50 miligrams
Protein: 20 grams
Carbohydrates: 16 grams

Source: CanolaInfo