Recipes: To Keep Your Cool

the recipes

july 2002

To Keep Your Cool

Salmon Salad-Thai Style

(makes 4 servings)

1	pound (480g) salmon filet, skin removed
1	large cucumber, peeled, seeded, and sliced thin
1	yellow bell pepper, seeded and julienned
1	jalapeño chile pepper, seeded and minced
2	shallots, minced
1	tablespoon grated fresh ginger
2	cloves garlic, minced
1/3	cup (80 ml) fresh lime juice
1 1/2	tablespoons Thai fish sauce
1/2 to 1	teaspoon one-to-one sugar substitute such as Splenda, or to taste
1	tablespoon olive oil
1/3	cup (18 g) cilantro leaves, chopped
4	ounces (120g) Chinese pasta
5 to 6	large lettuce leafs
1	cup (3 ounces, 90 g) cherry tomatoes, quartered for garnish

Poach or microwave the salmon until just done. The time will depend on the thickness of the fish. Cool and cut into bite sized pieces. Place in a large bowl. Add the cucumber slices and bell pepper.
In a small bowl, combine the chile pepper, shallots, ginger, garlic, lime juice, fish sauce, sugar substitute, and olive oil. Mix well and toss with the salmon, cucumber and bell pepper. Toss in the cilantro. Set aside.
Cook the pasta as per package directions. Do not over cook. Drain well and cool for a few minutes. Toss carefully with the seafood mixture.
To serve, line a serving dish with lettuce leaves and mound the salad on the lettuce. Garnish with tomatoes and serve either at room temperature or cold.

Per serving:	311 calories (23% calories from fat), 28 g protein, 8 g total fat (1.2 g saturated fat), 34 g carbohydrate, 6 g dietary fiber, 59 g cholesterol, 610 g sodium, 781 mg potassium
Diabetic exchanges:	3 lean protein, 2 1/2 carbohydrate (1 1/2 bread/starch, 2 vegetable)

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