Baked Salmon Served With a Vegetable Salad That's Also Suitable For Diabetics

You can prepare this simple, yummy and healthy meal for your family and friends even if there are diabetics in your group. The entree is Baked Salmon served with Pea and Corn Salad. The salad comes together with the vegetables green beans, baby peas, shoepeg corn, giving every serving a variety. Prepare this salad the evening before and refrigerate overnight or make it in the morning and let it refrigerate all day for the flavors to combine.


4 salmon steaks (about 3-oz each)
Vegetable oil cooking spray
2 tbsp fresh lemon juice
½ tsp dried whole dillweed
½ tsp freshly ground black pepper
½ tsp dried parsley flakes

Clean salmon thoroughly, rinse with water and pat dry. Spray a shallow baking pan with vegetable oil. Place the steaks in the pan. Brush steaks with the lemon juice. Sprinkle the dillweed, pepper, and parsley thoroughly over the salmon steaks. Bake at 350°F for half an hour or until the salmon flakes easily when tested with a fork.


1 can green beans, well drained
1 can baby sweet peas, well drained
1 can shoepeg corn, well drained
2 oz. jar pimentos
1/2 large green bell pepper, seeded and diced
1 cup chopped celery
1 onion, diced
Mix all the above ingredients together in a medium bowl.

1 tsp salt
½ tsp fresh ground black pepper
1 tbsp water
¾ cup vinegar
1 cup Splenda
½ cup extra-virgin olive oil
Mix all dressing ingredients together in a small saucepan and bring to a boil for about two minutes. Turn off the heat and let the dressing cool completely.
Pour cooled dressing over the vegetables; mix well. Cover and refrigerate all night or about 8 hours.


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