SALMON W/WILTED GREENS

Salmon with Wilted Greens

A splash of toasted sesame oil adds a delicious, nutty nuance to the orange dressing.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 15

4	6-ounce fresh or frozen salmon steaks, cut 1-inch thick
3	tablespoons orange juice concentrate
2	tablespoons light soy sauce
1	tablespoon honey
2	teaspoons cooking oil
1	teaspoon toasted sesame oil
1/2	teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
6	cups torn mixed greens (such as spinach, Swiss chard, mustard, beet, or collard greens)
1	medium orange, peeled and sectioned
1	small red sweet pepper, cut into thin strips

1. Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine orange juice concentrate, soy sauce, honey, cooking oil, sesame oil, ginger and 3 tablespoons water.
2. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with 1 tablespoon of the dressing. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. (Or, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, gently turning and brushing once with dressing halfway through grilling time.) Cover and keep fish warm while preparing the greens.
3. Place greens and orange sections in a large salad bowl. Bring remaining dressing to boiling in a large skillet. Add red pepper strips. Remove from heat. Pour over greens. Toss to mix. Divide among 4 dinner plates. Top each serving with a salmon steak. Serve immediately. Makes 4 servings.

Nutrition Facts Per Serving:

• Servings: 4 servings
• Calories256
• Total Fat (g)9
• Saturated Fat (g)2
• Cholesterol (mg)31
• Sodium (mg)429
• Carbohydrate (g)15
• Fiber (g)2
• Protein (g)27
• Vitamin A (DV%)55
• Vitamin C (DV%)115
• Calcium (DV%)0
• Iron (DV%)19

Diabetic Exchanges

• Fruit (d.e.).5
• Vegetables (d.e.).5
• Lean Meat (d.e.)3.5
• Fat (d.e.).5

BABY GREENS W/CHICKEN, DRIED CHERRIES, PEARS & PECANS

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens. 

Serves 4 to 6.

1 medium clove garlic
Kosher salt
3 Tbs. extra-virgin olive oil
1 Tbs. red-wine vinegar
1 tsp. fresh thyme leaves
Freshly ground black pepper
1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
1/3 cup dried tart cherries
8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
2 cups shredded cooked chicken
1/2 cup pecans, toasted

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Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Serving Suggestions

Serve with a simple fall soup or Oven-Roasted Sweet Potato Fries on the side.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 14; Monounsaturated Fat (g): 10; Carbohydrates (g): 14; Polyunsaturated Fat (g): 3.5; Sodium (mg): 180; Cholesterol (mg): 35; Fiber (g): 4;