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Recipes

   
Seafood Cookbook

Grilled Salmon & Asparagus

Lovely to look at and as fresh as summer itself, Grilled Salmon & Asparagus can be served hot or cold. Serve it with a baguette or pizza.

For this recipe, and for dozens of other Association-approved recipes, purchase The Diabetes Seafood Cookbook, winner of the 2009 Gourmand USA Award for Best Seafood Cookbook, from our online store.
Barbara Seelig-Brown

Barbara Seelig-Brown

"The asparagus with the garlic bath would make a nice side dish for any grilled protein source."

 

 
Serves 4; Serving size: 1/4 recipe

Ingredients
2 Tbsp extra virgin olive oil
2 cloves garlic, chopped
1/4 cup fresh basil leaves, thinly sliced
2 lemons, juiced
1 lb thick salmon fillet, skinless, cut into 4 portions
2 tsp salt-free lemon-pepper seasoning
2 lb thin asparagus, ends broken off and placed in a bowl of water

Preparation
1. To prepare the garlic bath, place olive oil in a small sauté pan.  Add garlic and heat until garlic becomes fragrant, about 2 minutes. Add basil and turn heat off. Whisk in lemon juice. Set aside. 

2. Sprinkle salmon with lemon-pepper seasoning. Set aside.

3. Preheat grill pan for a few minutes. Drain asparagus and place on grill pan. Cover and roast asparagus for 3 minutes, shaking occasionally. Remove cover. Brush salmon with lemon garlic bath. Place on the grill pan. Cook first side until a nice crust forms. Turn and cook second side. If you want your salmon well done, the lid can be placed on the grill pan.

4. Place asparagus on serving plate. Top with salmon. Drizzle with lemon garlic bath. Additional lemon garlic bath can be stored for future use.

Nutrition Information
Exchanges/Choices
2 Vegetable
4 Lean Meat
2 Fat

Calories: 300
     Calories from Fat: 155
Total Fat: 17 g
     Saturated Fat: 2.6 g
     Trans Fat: 0 g
Cholesterol: 75 mg
Sodium: 80 mg
Total Carbohydrate: 9 g
     Dietary Fiber: 3 g
     Sugars: 3 g
Protein: 29 g

Author Bio
Barbara Seelig Brown continues her avocation for culinary education by teaching at various cooking schools. She has taught at Classic Thyme, Sur La Table, Williams Sonoma, The Kitchen Shoppe, Cook N Tell, Kings Cooking Studio and Adventures in Cooking, just to name a few. 

She is professionally active as member of the New York Chapter of Les Dames d'Escoffier International, The International Association of Culinary Professionals (IACP), the American Dietetic Association and Women for Wine Sense.

Barbara also has represented companies such as Eggland’s Best Eggs, Shady Brook Farms & Honeysuckle White Turkey Brands, Fusion Brands and Colavita Olive Oil as a national spokesperson.

 

Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

  • Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
  • Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

Monitoring for Kids

This mom says better control is just part of a CGM's value.

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