If you are looking for a different way to prepare salmon, give this barbecue roast salmon a try.  This recipe is suitable for diabetics as well as others.  Surprise you family and friends with this different recipe.  Serve with parsley rice which is also suitable for diabetics as it has a high protein to carbs ratio.  Both dishes require baking but you can bake the rice first and then roast the salmon while the rice dish sits for a few minutes.  Complete your meal with your favorite salad and a light dessert.

BARBECUE ROASTED SALMON

1/8 cup water + 1/8 cup unsweetened pineapple juice

2 tbsp lemon juice

4 salmon fillets (6-oz each)

1 tbsp Splenda brown sugar blend

4 tsps chili powder

2 tsps grated lemon rind

3/4 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

vegetable cooking spray

thin lemon slices, optional

Combine water-pineapple mixture, lemon juice, and salmon fillets in a zip-top plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally. 

Preheat oven to 400 degrees.  Remove fillets from bag and discard marinade.  In a mixing bowl, combine Splenda, chili powder, lemon rind, cumin, salt, and cinnamon.  Rub mixture over fish.  Place fish in an 11 x 7-inch baking dish coated with cooking spray.  Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork.  Serve with the lemon slices as garnish, if desired.

Note:  I adapted this recipe from one I found in an old Cooking Light magazine.

PARSLEY RICE

2 cups hot rice that’s been cooked without salt or butter added

2 green onions, chopped

1 garlic clove, minced

3 tbsp salt-free butter

2 cups fat-free milk

8 oz pkg shredded low-fat cheese of your choice (I like Mexican blend)

1 cup chopped fresh parsley

1/4 cup egg substitute

1/4 tsp salt

1/8 tsp fresh ground black pepper, optional

Preheat oven to 350 degrees.  Spray a 1 1/2-qt casserole dish with non-stick cooking spray, set aside.

Saute onions and garlic in butter until tender.  Combine rice, sauteed vegetables, milk, cheese, parsley, egg substitute, salt and pepper, if using.  Stir until mixed well.  Spoon into prepared casserole dish and bake for 45 minutes.

Note:  You can make this recipe healthier by using brown rice.  As listed above this recipe has a ratio of 10 g protein to 13 g carbs per 1/2 cup serving.

Enjoy!