Grilled Salmon Dinner

may 98

Grilled Salmon over Warm French Potato Salad with Tomato Vinaigrette

(makes 4 Servings)

1	pound (480 g) Russet or baking potatoes
6	ounces (180 g) fresh young green beans, trimmed and sliced into 1 inch (2.5 cm) pieces
2	scallions, white part only, thinly sliced
Tomato Vinaigrette:
1 1/2	tablespoons (22.5 ml) olive oil
1	tablespoon (15 ml) water
1 1/2	tablespoons (22.5 ml) white wine vinegar
1/4	teaspoon (1.25 ml) Dijon mustard
1/8	teaspoon (0.6) ml) garlic powder
1	small tomato, 4 ounces (120 g), seeded and finely chopped
1	tablespoon (15 ml) chopped fresh basil
1	tablespoon (15 ml) chopped parsley
1/4	teaspoon (1.25 ml) salt (optional)
	freshly ground pepper
1 1/4	pounds (660 g) fresh salmon fillets, skinned, and cut into 4 equal pieces
	sprigs of fresh basil for garnish (optional)

1.	!. Start the grill or preheat the broiler.
2.	Peel the potatoes and cut into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.
3.	Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.
4.	Meanwhile, whisk together the vinaigrette ingredients. Set aside.
5.	Drain the Potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.
6.	Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
7.	Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.

Per Serving:	327 calories (37% calories from fat), 28 g protein, 13 g total fat (2.0 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 76 mg sodium
Diabetic Exchanges:	3 medium-fat meat, 1 carbohydrate (1 bread/starch), 1 vegetable

Fresh Strawberries with Sweet Dips

4	(72 g) large perfect fresh strawberries PER SERVING, washed and left unhulled
Orange Liqueur Dip:
1	cup (200 g) fat-free sour cream
1/2	teaspoon (2.5 ml) grated orange zest
1	teaspoon (5 ml) orange liqueur
1/8	teaspoon (0.6 ml) sugar substitute

1.	Combine all ingredients; place in a decorative bowl. Serve.
2.	Refrigerate leftover dip to use as a topping for dessert crepes or another fresh fruit. Makes up to 16 servings.

Per Serving:	(4 strawberries + 1 tablespoon dip): 38 calories (6% calories from fat), 1 g protein, trace total fat (0 saturated fat), 8 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 12 mg sodium
Diabetic Exchanges:	1/2 carbohydrate (1/2 fruit)

Raspberry Ricotta Dip:
1	cup (200 g) low-fat ricotta cheese
1	cup (123 g) fresh raspberries, crushed
1/2	teaspoon (2.5 ml) sugar substitute
1	teaspoon (5 ml) grated lemon zest

1.	Combine all ingredients; place in a decorative bowl. Serve.
2.	Refrigerate leftovers to top omelets or pancakes. Makes up to 24 servings.

Per Serving:	(4 strawberries + t tablespoon dip): 34 calories (18% calories from fat) 1 g protein, 1 g total fat (0.3 g saturated fat), 6 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 10 mg sodium
Diabetic Exchanges:	1/2 carbohydrate (1/2 fruit)

Chocolate Frozen Yogurt Dip:
1/2	cup (100 g) fat-free, sugar-free frozen chocolate yogurt
2	tablespoons (30 ml) crushed ginger snaps

1.	Allow frozen yogurt to soften. Stir in crushed ginger snaps.
2.	Serve immediately. Makes up to 10 servings.

Per Serving:	(4 strawberries + 1 tablespoon dip): 42 calories (11% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 24 mg sodium
Diabetic Exchanges:	1/2 carbohydrate (1/2 fruit)

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