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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:2Yield:2 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(5 ounce)fresh or frozen skinless salmon fillets, about 1 inch thick½teaspoondried thyme, crushed¼teaspoongarlic powder⅛teaspoonsalt⅛teaspooncayenne pepper1tablespoonfinely chopped shallot1smallclove garlic, minced½teaspoonolive oil6ouncesfresh kale, torn (discard stems)½teaspoonfinely shredded lemon peelDash saltLemon wedges
Cook Mode(Keep screen awake)
Ingredients
2(5 ounce)fresh or frozen skinless salmon fillets, about 1 inch thick
½teaspoondried thyme, crushed
¼teaspoongarlic powder
⅛teaspoonsalt
⅛teaspooncayenne pepper
1tablespoonfinely chopped shallot
1smallclove garlic, minced
½teaspoonolive oil
6ouncesfresh kale, torn (discard stems)
½teaspoonfinely shredded lemon peel
Dash salt
Lemon wedges
DirectionsThaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, 1/8 teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.In a Dutch oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.Originally appeared: Diabetic Living Magazine
Directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, 1/8 teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.In a Dutch oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, 1/8 teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.
For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.
In a Dutch oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)357Calories21gFat11gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
