Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

This recipe, Salmon Cutlets with Pineapple Salsa, one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa

5 ½ oz. fresh pineapple, roughly chopped

2 spring onions, finely chopped

1 fresh red chili, seeded and finely chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

 

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested flakes when tested with fork.  (Or cook in oven; on broil)

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa, Diabetic Connect, 2015)

PrintFriendlyShare

Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

Pineapple Pork Fried Jasmine Rice

This recipe, Pineapple Pork Fried Jasmine Rice, was in the Diabetic Living magazine in 2014.

 

Pineapple Pork Fried Jasmine Rice Recipe

 

Pineapple Pork Fried Jasmine Rice

1 egg

2 egg whites

2 tsp. canola oil

1 lb. pork tenderloin, cut into bite-size pieces

1 Tbsp. canola oil

1 cup chopped fresh pineapple

½ cup thinly sliced carrot (1 medium)

½ thinly bias-sliced celery (1 stalk)

½ cup sliced green onions (4)

2 tsp. grated fresh ginger

2 cloves garlic, minced

2 cups cooked jasmine rice

½ cup frozen peas, thawed

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. snipped fresh cilantro

 

In a small bowl, beat together egg and egg whites; set aside.  In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat.  Add pork.  Stir-fry 3 to 5 minutes or until pork is no longer pink.  Remove pork from skillet; set aside.

Add the 1 tablespoon oil to the skillet.  Add pineapple, carrot, celery, green onions and ginger; stir-fry 3 to 4 minutes or until vegetables are tender.  Add garlic; stir-fry 30 seconds more.  Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top.  Add rice.  Turn and toss mixture continuously 1 minute.  Stir in pork, peas, soy sauce and cilantro; heat through.  Serve immediately.             4 servings

 

(Recipe for Pineapple Pork Fried Jasmine Rice, Diabetic Living, 2015)

PrintFriendlyShare

Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

 

This recipe, Salmon Cutlets with Pineapple Salsa is from Diabetic Connect.   Here’s one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa:   5 ½ oz. fresh pineapple, roughly chopped

2 springs onions (green onions), finely chopped

1 fresh red chili, seeded and chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested with a fork.

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa came from Diabetic Connect, 2014)

PrintFriendlyShare