Tags: cook, Diabetes mellitus, Fish and Seafood, Health, Home, Salad, Salmon, Salmon Recipes
Thank you to the Diabetic Living On Line web site for these Diabetic Salmon Recipes! I’ve left the link at the bottom of the page to see them all.
20+ Diabetic Salmon Recipes
Served on its own or in a salad, wrap, or soup, salmon is a healthy and delicious protein choice that is low carb and heart-healthy. There are many ways to prepare the omega-3-rich fish — baked, grilled, poached — so the recipe options are endless. To help get you started, we’ve compiled our favorite healthy salmon recipes.
Cedar Plank Grilled Salmon
Grilled on a soaked cedar plank, this so-simple salmon recipe is the brainwork of Chef Chris Smith, The Diabetic Chef. Season with thyme, chives, and lemon slices, and enjoy a diabetic dinner for only 2 carb grams per serving……
Citrus Poached Salmon with Asparagus
Poaching is a fast cooking method that enables food to absorb flavor without fat, making this a go-to recipe for any diabetes meal plan. Simmer asparagus on top of the salmon to serve on the side, then drizzle the fish and veggies with a buttery citrus dressing……
* Click the link below to see all the recipes. *
Tags: cook, Fish and Seafood, Grill, Grilled Salmon, Grilling, Home, Olive oil, Salmon, Teaspoon, Vinegar, Zucchini
I had to pass this one along from the Eating Well web site, Grilled Salmon & Zucchini with Red Pepper Sauce! I haven’t tried this one, YET, but it sounds too good not to pass it along to everyone. If you give it a try email me and let me know how it turned out. I left the web link at the bottom of the post.
Grilled Salmon & Zucchini with Red Pepper Sauce
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.
1/3 cup sliced almonds, toasted (see Tip)
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape tomatoes , or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar , or red-wine vinegar
1 teaspoon paprika, preferably smoked
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions
2 medium zucchini , or summer squash (or 1 of each), halved lengthwise…..
*Get the full recipe by clicking the link below
Tags: Alaska, Atlantic, Atlantic Ocean, Atlantic Salmon, Chinook, Pacific, Pacific Ocean, Salmon
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are
called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true. Salmon live along the coasts of both the North Atlantic (the migratory species Salmo salar) and Pacific Oceans (half a dozen species of the genus Oncorhynchus), and have also been introduced into the Great Lakes of North America. Salmon are intensively produced in aquaculture in many parts of the world.
Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.
The term “salmon” derives from the Latin salmo, which in turn may have originated from salire, meaning “to leap”. The nine commercially important species of salmon occur in two genera. The genus Salmo contains the Atlantic salmon, found in the north Atlantic. The genus Oncorhynchus contains eight species which occur naturally only in the north Pacific. Chinook salmon have been introduced in New Zealand. As a group, these are known as Pacific salmon.
* Atlantic salmon (Salmo salar) reproduces in northern rivers on both coasts of the Atlantic Ocean.
* Landlocked salmon (Salmo salar m. sebago) live in a number of lakes in eastern North America and in Northern Europe, for instance in lakes Onega, Ladoga, Saimaa, Vänern and Winnipesaukee. They are not a different species from the Atlantic salmon, but have independently evolved a non-migratory life cycle, which they maintain even when they could access the ocean.
* Masu salmon or cherry salmon (Oncorhynchus masou) is found only in the western Pacific Ocean in Japan, Korea and Russia. A land-locked subspecies known as the Taiwanese salmon or Formosan salmon (Oncorhynchus masou formosanus) is found in central Taiwan’s Chi Chia Wan Stream.
* Chinook salmon (Oncorhynchus tshawytscha) is also known in the US as king salmon or blackmouth salmon, and as spring salmon in British Columbia. Chinook are the largest of all Pacific salmon, frequently exceeding 30 lb (14 kg). The name Tyee is used in British Columbia to refer to Chinook over 30 pounds, and in Columbia River watershed, especially large Chinook were once referred to as June hogs. Chinook salmon are known to range as far north as the Mackenzie River and Kugluktuk in the central Canadian arctic, and as far south as the Central California Coast.
* Chum salmon (Oncorhynchus keta) is known as dog, keta, or calico salmon in some parts of the US. This species has the widest geographic range of the Pacific species: south to the Sacramento River in California in the eastern Pacific and the island of Kyūshū in the Sea of Japan in the western Pacific; north to the Mackenzie River in Canada in the east and to the Lena River in Siberia in the west.
* Coho salmon (Oncorhynchus kisutch) is also known in the US as silver salmon. This species is found throughout the coastal waters of Alaska and British Columbia and as far south as Central California (Monterey Bay). It is also now known to occur, albeit infrequently, in the Mackenzie River.
* Pink salmon (Oncorhynchus gorbuscha), known as humpies in southeast and southwest Alaska, are found from northern California and Korea, throughout the northern Pacific, and from the Mackenzie River in Canada to the Lena River in Siberia, usually in shorter coastal streams. It is the smallest of the Pacific species, with an average weight of 3.5 to 4.0 lb (1.6 to 1.8 kg).
* Sockeye salmon (Oncorhynchus nerka) is also known in the US as red salmon. This lake-rearing species is found south as far as the Klamath River in California in the eastern Pacific and northern Hokkaidō island in Japan in the western Pacific and as far north as Bathurst Inlet in the Canadian Arctic in the east and the Anadyr River in Siberia in the west. Although most adult Pacific salmon feed on small fish, shrimp and squid; sockeye feed on plankton they filter through gill rakers. Kokanee salmon is a land-locked form of sockeye salmon.
* The Danube salmon or huchen (Hucho hucho), is the largest permanent fresh water salmonid species.
Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthful due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon, but still well below levels considered dangerous. Nonetheless, according to a 2006 study published in the Journal of the American Medical Association, the benefits of eating even farmed salmon still outweigh any risks imposed by contaminants. The type of omega-3 present may not be a factor for other important health functions.
Salmon flesh is generally orange to red, although white-fleshed wild salmon occurs. The natural colour of salmon results from carotenoid pigments, largely astaxanthin, but also canthaxanthin, in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.
The vast majority of Atlantic salmon available on the world market are farmed (almost 99%), whereas the majority of Pacific salmon are wild-caught (greater than 80%). Canned salmon in the US is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold-smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.
Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.
Tags: Bell pepper, Black pepper, Jungle Jim, Olive oil, Poblano, Salmon, Sea salt, Seasoning
The Half Runner Green Beans are coming in now! Jungle Jim’s Market has all kinds of them in. My Mom went down this morning and picked some up. A lot of Green Beans for upcoming dinners! For dinner tonight I prepared a 5 Pepper Baked Salmon w/ Whole Wheat Noodles, Boiled Mini Carrots, and Harvest Grain Baked Bread.
On a McCormick recipe update I seen a new McCormick Spice ad for a Grill Mates Fiery 5 Pepper. They also had a recipe for a grilled Salmon with Fiery 5 Pepper. Humid and rainy out so I baked the Salmon instead of grilling it. I brushed about a 1/2 tablespoon of Extra Virgin Olive Oil on the two small Salmon Fillets and then Seasoned them with the McCormick Fiery 5 Pepper Spice. Preheated the oven to 400 degrees, put the Fillets in a small baking pan. Baked them for about 11 minutes, until they were fork flaky. The 5 Pepper Spice gave it some nice heat, not over powering but good heat! The fillets came out delicious!
For sides to go with my Salmon I reheated up the leftover Ronzoni Whole Grain Noodles from yesterdays dinner. Just microwaved and added a bit of Extra Virgin Olive Oil, Sea Salt, and fresh chopped Parsley. I also boiled some Mini Carrots and reheated the remaining Harvest Grain Loaf, which I had leftover from yesterday also. For dessert/snack later some Ritz Whole Grain Crackers topped with Philly Fat Free Cream Cheese, love that Philly!
Grilled Fiery 5 Pepper Salmon
A quick and easy recipe for summertime grilling – perfect for a weekday dinner when time is short. Great on salmon as well as shrimp kabobs.
1 pound salmon fillets
1 tablespoon olive oil
1 tablespoon McCormick® Grill Mates® Fiery 5 Pepper Seasoning
* Brush salmon with oil. Sprinkle with Seasoning.
* Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
SEA SALT, SPICES (INCLUDING ANCHO CHILE, CHIPOTLE FLAKES, CAYENNE PEPPER, ROASTED CHILI PEPPER, BLACK PEPPER AND OREGANO), UNREFINED SUGAR, GARLIC, ONION, RED BELL PEPPER, CITRIC ACID, NATURAL FLAVORS, AND EXTRACTIVES OF PAPRIKA.
1/4 tsp. (0.8g)
Tags: Alaska, Atlantic, Atlantic Salmon, Chinook, Chinook salmon, Olive oil, Salmon, Sockeye Salmon
Today’s Menu: Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread
Another sunny and beautiful Winter’s day out again today. From what they say it’s one of our last for a while. Rain and snow starting tomorrow afternoon for at least 5 – 6 days, BLAH! While at Kroger yesterday they had all their Salmon on sale and ended up with a beautiful North Atlantic Salmon fillet that I had them slice into 3 pieces. For dinner I prepared Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread.
To prepare the Salmon I preheated the oven on 400 degrees. I first brushed a bit of Extra Virgin Olive Oil on the fillet and then seasoned it with Dill and McCormick Grinder Sea Salt and Black Peppercorn. I then baked it for 12 minutes, fork tender. The Salmon was delicious and full of flavor. Salmon is so filling because it’s so meaty. At the end of the post I left some info about Salmon.
For side dishes I had Green Giant Honey Glazed Carrots, Green Beans, and Aunt Millie’s Light Whole Grain Bread. Green Giant Carrots are prepared by microwaving for 7 minutes. The Honey Glaze on the Carrots is fantastic, and it’s only 90 calories per serving and there is 2 servings per package. Along with the Carrots I had a single serving can of Del Monte Cut Green Beans and Aunt Millie’s Light Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
The majority of salmon currently consumed in the U.S. is farm raised Atlantic salmon from Canada, Chile and Norway.
Farmed Atlantic salmon is primarily sold as fresh or frozen dressed fish, fillets or steaks.
Commercial fishing for wild Atlantic salmon is prohibited in the U.S. because wild population levels in the eastern U.S. are extremely low.
Almost all Pink salmon consumed in the U.S. is harvested in Alaska.
Pink salmon is primarily sold as a canned product.
Chum salmon are primarily harvested by U.S. fishermen in Alaska.
Wild fish populations in Alaska are supported by the release of hatchery raised fish.
Chum salmon are sold fresh, frozen and canned
Most Coho salmon is caught in Alaskan waters, and some is imported from Canada and Chile.
Most Coho salmon is sold fresh or frozen.
Chinook (King) salmon
Chinook salmon are commercially harvested in Alaska, Washington, Oregon and in small amounts off California.
Most Chinook salmon is sold fresh or frozen.
Conveniently sized for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings – surprisingly lower in fat and calories – or enjoy the simple goodness of our plain vegetable varieties. Over 25 varieties are now endorsed by Weight Watchers®, and most selections have only a 1 or 2 PointsPlus™ value per serving!
Serving Size 1 cup (115.0 g)
Amount Per Serving
Calories 90Calories from Fat 27
% Daily Value*
Total Fat 3.0g5%
Total Carbohydrates 15.0g5%
Dietary Fiber 3.0g12%
Tags: Baking, Black pepper, Hormel, Meijer, Olive oil, Parsley, Sea salt, Turkey
Today’s Menu: Baked Salmon w/ Grilled Asparagus, Grilled Potatoes, and Harvest Grain Bread
When I was at Meijer the other day they had some beautiful looking Salmon fillets. So this morning I went back and purchased a couple of them, one for dinner and one for the freezer. I baked this one. I seasoned it with Parsley and McCormick Grinder Sea Salt and Black Peppercorn and baked it at 400 degrees for about 12 minutes. Mmmm Salmon!
For sides I had a couple of frozen Meijer products. I had the Grilled Asparagus and Seasoned Grilled Potatoes. Both are easy to prepare. Just warm in a skillet about 5 minutes and both are done. I also had a slice of Baked Harvest Grain Bread. For a dessert/snack later slices of Cracker Barrel 2% Sharp Cheese and Hormel Turkey Pepperoni on Ritz Whole Wheat Crackers.
Tags: Black pepper, Brown Rice, Healthy Life Whole Grain Bread, Olive oil, Salmon, Sea salt, Skin, Uncle Ben's Rice
Today’s Menu: Baked Salmon w/ Brown Rice, Sliced Carrots, and Whole Grain Bread
It was healthy, hearty, and simple dinner tonight, Baked Salmon w/ Brown Rice, Sliced Carrots, and Whole Grain Bread. For my Salmon I had a small fillet of Salmon that I seasoned with a quarter teaspoon of Extra Virgin Olive Oil, Parsly, and McCormick Grinder Sea Salt and Black Peppercorn. I baked the fillet at 400 degrees for 12 minutes, just enough so it would flake using a fork. Besides just tasting fantastic the health benefits of wid caught Salmon are numerous.
Some of those healthy benefits are Cancer Prevention – Vitamin D has been shown to play a crucial role in lowering the risk of several types of cancer, Eye Health – It is well known that fish oil is good for improving vision. It also helps in avoiding age related macular degeneration, Cardiovascular Health – Intake of salmon has been connected to a decreased risk of numerous cardiovascular problems, such as heart attack, stroke, heart arrhythmia and high blood pressure, and Skin and Hair Health – The omega-3s found in salmon lock moisture into skin cells, encouraging the production of strong collagen and elastin fibers, which contribute to more youthful looking skin. These are just 4 of the benefits.
Along with the Salmon I had Uncle Ben’s Brown Rice, sliced Carrots, and Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Tags: Black pepper, Chili powder, Lime (fruit), New Mexico, Olive oil, Recipe, Tablespoon, Wine tasting descriptors
This recipe has been popping up on several sites and it looked and sounded too good not to pass along. There are a few variations on some of the other sites but they all are basically the same. Enjoy!
4 servings, 2 tacos each | Active Time: 20 minutes | Total Time: 20 minutes
2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, (recipe follows)
Citrus Salsa, (recipe follows)
Cilantro Crema, (recipe follows)
Preheat grill to medium-high.
Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.
Per serving : 567 Calories; 30 g Fat; 6 g Sat; 17 g Mono; 83 mg Cholesterol; 45 g Carbohydrates; 32 g Protein; 9 g Fiber; 481 mg Sodium; 1151 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 3 1/2 lean meat, 4 fat
Tags: Baking, Black pepper, Breyer, Green Bean, Meijer, Parsley, Salmon, Vanilla Ice
Today’s Menu: Baked Salmon w/ Sliced New Potatoes, Green Beans, and Baked Harvest Grain Bread
Found some beautiful Wild Caught Salmon Fillets while at Meijer earlier this morning and couldn’t pass them up! So for dinner I decided to bake of the fillets. I seasoned it with McCormick Grinder Sea Salt, Black Peppercorn, and Parsley. I then baked it at 400 degrees for 12 minutes. Great tasting Salmon!
I also prepared boiled Sliced New Potatoes and Green Beans. Also while at Meijer I picked up a Mini Loaf of Harvest Grain Bread that I baked. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Tags: Baking, Breyer, Green Bean, Healthy Life Whole Grain Bread, McCormick Grinder Sea Salt, Parsley, Salmon, Vanilla Ice
A beautiful day outside around here today and had a filling and healthy dinner tonight. I baked Salmon fillets that I seasoned with McCormick Grinder Sea Salt, McCormick Grinder Black Peppercorn, and Parsley. Baked them at 400 degrees for about 12 minutes. I topped them with a dab of Kraft Chipotle Mayo. For sides tonight we had Lundberg Low Fat Creamy Parmesan Risotto. Easy to make and only 140 calories and 27 carbs. I also had Green Beans and Healthy Life Whole Grain Bread. For dessert later a serving of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.