Salmon Recipes For The Diabetic
These salmon recipes for the diabetic are rich and delicious! Salmon is my absolute favorite fish followed by shrimp. :) I find that people enjoy salmon even if they are not fish fans. Fish is so versatile so bake it, broil it, sautéed it and oh..........eat it! Enjoy these salmon recipes for the diabetic.
Salmon Patties with Creamed Peas
Servings: 6 sweet onesMeasure Ingredient1 pounds 1) can red salmon
2 large Eggs whites:( Egg substitute what I use)
1 tablespoon Onion; finely chopped
¼ teaspoon Salt;
1 cup White soda crackers; crushed =OR=- 1 cup Saltines; crushed
1 cup Fat-free chicken broth;
1 tablespoon Cornstarch;
1 tablespoon Margarine;
1½ cup Peas; drained canned
1. Drain salmon and place the juice in a mixing bowl. Remove bones and dark skin from salmon and set aside.
2. Add egg whites, onions, salt, and paper to salmon juice and mix together with fork. Crush the crackers with your hands. Do not use crackers crumbs. Add to the egg white mixture along with the salmon. Mix well with a fork to blend. (The cracker pieces and small chunks of salmon should still be visible.)
3. Shape into patties on a small cookie sheet that has greased with margarine. Bake at 450 degrees for 35 to 40 minutes until firm and lightly browned.
4. Stir broth and cornstarch together until smooth. Cook and stir over moderate heat in a small saucepan until thickened and smooth. Continue to cook and stir for another minute.
5. Add margarine and peas to sauce and mix lightly. Reheat to serving temperature.
Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm;
LOW-SODIUM DIETS: Omit salt. Use salt-free margarine, low-sodium crackers, and fresh or frozen peas. Discard salmon juice and substitute an equal amount of water.
Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By JOELL ABBOTT On 10-12-94
A very tasty salmon recipe for the diabetic!
Yield 4 servings
Measure Ingredient1 can 16 oz salmon, drained
4 slice Bread, crumbled
1 cup Thin white sauce
1 tablespoon Lemon juice
1. Make the white sauce and set aside while you tear the bread into crumbs and take the skin and large bones out of the salmon.
2.Mix the egg and lemon juice into the white sauce and beat the mixture into the white sauce with a fork until blended.
3.Add to salmon and bread crumbs and fold until well mixed. Pour into one quart glass rim mold.
4. Microwave on high for 7 minutes. Remove and cover with waxed paper for 5 minutes for salmon loaf to carry over cook.
5. Garnish with lemon slices and paprika.
1 Serving = 3 fat-meat exchange : 1 bread exchange : 1/4 milk exchange : 255 calories : 18 g carbohydrate : 25 g protein : 9 g fat
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95
One of my favorite diabetic fish recipes!
1. Salmon is one of the best sources of omega-3 fatty acids, which ease inflammation. In fact, salmon has six times the amount found in other seafood such as shrimp,founder, and mahi mahi.
2. If salmon is too fishy for you, mellow it down by poaching it in white wine, chicken stock, lemon zest, and dill or fennel!
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