University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
SALMON AND ASPARAGUS SALAD

Ingredients

4 cups water
6 salmon fillets, 4 ounces each
1 tablespoon margarine
2 cups asparagus, cut in 1-inch pieces
3 cups cooked rice
1 cup thawed frozen peas
½ teaspoon salt
¼ teaspoon pepper

Directions

  1. Use 4 cups of water in a skillet to steam or poach salmon until salmon flakes with a fork. Remove salmon and discard water.
  2. Heat margarine in skillet and add asparagus, cooking until tender.
  3. Stir in rice, peas, salmon, salt, and pepper.
  4. Cook about one minute, just to heat, stirring to prevent sticking.
Total time: 20 minutes
Preparation time: 5 minutes
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
Calories 380 Calories from Fat 144
Total Fat 16 g
Cholesterol 71 mg
Sodium 419 mg
Carbohydrate 28 g
Dietary Fiber 3 g
Protein 29 g
Exchange 2 starch, 3 medium fat meat
Carbohydrate Units 2

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