4 5-oz salmon fillets
2 tbsp unsweetened pineapple juice
1 tbsp fresh lime* juice
3 tbsp Splenda Granular
2 tsp chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground cinnamon
Combine the juices and pour over the salmon that has been placed in a shallow dish. Cover the dish and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
In a small bowl combine the Splenda and spices.
Remove salmon from the marinade and pat the spice mixture evenly onto the salmon fillets.
Place fillets on a baking sheet with sides and cook approximately 15 to 20 minutes or until it flakes easily with a fork.
*Lemon juice may be substituted.
Yield: 4 servings
Per serving: 225 calories, 2 g carbs, 28 g protein, 12 g (1 1/2 saturated) fat, 0 g fiber
Diabetic Exchange: 4 lean meat
WW Points: 5
1 tbsp fresh lime* juice
3 tbsp Splenda Granular
2 tsp chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground cinnamon
Combine the juices and pour over the salmon that has been placed in a shallow dish. Cover the dish and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
In a small bowl combine the Splenda and spices.
Remove salmon from the marinade and pat the spice mixture evenly onto the salmon fillets.
Place fillets on a baking sheet with sides and cook approximately 15 to 20 minutes or until it flakes easily with a fork.
*Lemon juice may be substituted.
Yield: 4 servings
Per serving: 225 calories, 2 g carbs, 28 g protein, 12 g (1 1/2 saturated) fat, 0 g fiber
Diabetic Exchange: 4 lean meat
WW Points: 5
Note: File Photo of a similar recipe.
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