I got this recipe several years ago from a diabetic magazine.
1/4 cup mango chutney, large pieces chopped
1 tbsp brown mustard
4 (4-oz each) salmon fillets with skin
1 cup diced ripe pineapple or ripe mango
1/4 cup finely chopped red bell pepper
2 tbsps chopped fresh cilantro
1 tsp hot pepper sauce
Heat grill to medium or preheat broiler.
Combine the chutney and mustard; spread mixture over the skinless sides of the salmon fillets and set aside.
In a small bowl combine the remaining ingredients and set aside.
Place the salmon on oiled grill or broiler pan. Grill on covered grill 7 to 8 minutes or broil 5-inches from the heat 5 to 6 minutes or until salmon is opaque in center.
Serve salmon topped with the salsa.
1 tbsp brown mustard
4 (4-oz each) salmon fillets with skin
1 cup diced ripe pineapple or ripe mango
1/4 cup finely chopped red bell pepper
2 tbsps chopped fresh cilantro
1 tsp hot pepper sauce
Heat grill to medium or preheat broiler.
Combine the chutney and mustard; spread mixture over the skinless sides of the salmon fillets and set aside.
In a small bowl combine the remaining ingredients and set aside.
Place the salmon on oiled grill or broiler pan. Grill on covered grill 7 to 8 minutes or broil 5-inches from the heat 5 to 6 minutes or until salmon is opaque in center.
Serve salmon topped with the salsa.
File Photo
1 serving of 1 salmon fillet with 1/3 cup salsa = 20g carbs and 26g protein
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