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Diabetes Quick Fix: Poached Salmon with Chive Sauce and Vegetable Fettuccini

 1 year ago       162 Views

A light chive sauce tops gently poached salmon fillets in this quick dinner.

— Any type of whole wheat pasta can be used.

Follow package instructions for cooking and add the vegetables 3 minutes before pasta is ready for draining.

Let the salmon rest for 2 minutes for a 1/2-inch thick salmon or for 4 minutes for a 1 1/2 to 2-inch thick fillet.

— While salmon poaches, make pasta.

3/4 pound wild caught salmon fillet, skin removed 2 teaspoons olive oil 1/2 tablespoon bottled lemon juice 3 tablespoons snipped fresh chives or 1 tablespoon freeze-dried chives Salt and freshly ground black pepper Bring a medium-size saucepan full of water to a boil over high heat.

Remove from the heat and let the salmon rest in the liquid for 3 minutes for a 1-inch thick piece of salmon.

1/4 pound fresh whole wheat fettuccini 2 cups shredded carrots 1 cup broccoli florets 1 tablespoon olive oil Salt and freshly ground black pepper Bring a large saucepan with 3 to 4 quarts of water to a boil over high heat.

Add the fettuccini, carrots and broccoli florets.

Per serving: 313 calories, 71 calories from fat, 7.9 g total fat, 1.1 g saturated fat, 5.1 g monounsaturated fat, 0 mg cholesterol, 91 mg sodium, 55.2 g carbohydrate, 7.8 g dietary fiber, 7.3 g sugars, 10.4 g protein Exchanges: 3 starch, 1 vegetable, 1 fat ——— (From “Fast and Flavorful: Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association.

Author: @DailyCupofYoga


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