Recently, my husband had his one-year checkup after being diagnosed with diabetes. His verdict: “For a fat diabetic, I’m incredibly healthy!”
And he is. All his numbers are just peachy. But the doctor did say he should eat more fatty fish. So I’ve been cruising for salmon recipes lately, and came upon this one from The Miami Herald. It looks just fabulous and I’m eager to give it a shot.
What’s your favorite salmon preparation? Share it in the comments below or on our Facebook page.
White Wine Poached Salmon With Vegetable Medley
½ cup dry white wine
1 teaspoon ground allspice
1 teaspoon ground thyme
1 cup broccoli florets
1 cup sliced carrots
¾ pound salmon fillet
3 teaspoons canola oil, divided use
Salt and freshly ground pepper
1 cup grape tomatoes
Combine 2 cups water, white wine, allspice, thyme, broccoli and carrots in a large saucepan. Bring to a simmer, cover and cook 5 minutes. Add another ½ cup water and salmon. Simmer gently, 5 minutes. Remove vegetables and salmon with a slotted spoon. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.
Add 2 remaining teaspoons canola oil to the same pan along with grape tomatoes. Saute 2 minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables. Makes 2 servings.
Per serving: 413 calories (38 percent from fat), 17.5 g fat (2.7 g saturated, 8.0 g monounsaturated), 78 mg cholesterol, 39.5 g protein, 14.5 g carbohydrates, 4.3 g fiber, 140 mg sodium.