Sweet & Savory Salmon
Calories 375 (20% from fat)
Fat 8.3 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 118 mg.
Sodium 187 mg.
Carb. 29 gram
Fiber 4.7 gram
Sugar 16 gram
Sugar Alcohol 19.75 gram
Protein 47 gram
Ingredients
buttery cooking spray
1 red bell pepper, julienne
1 green bell pepper, julienne
1 cup chopped onion
1 medium orange, peeled, sectioned and seeded
1 (2 lb.) salmon fillet
2 Tbsp. honey
1/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)
1/4 cup sugar free maple syrup
(We used Cary's Sugar Free Syrup.)
1 pint (10 oz.) strawberries, cleaned and sliced
1/2 cup water
1/2 cup baby dill, chopped
4 cloves of garlic, minced
2 tsp. ground pepper
2 Tbsp. green onion, chopped
juice from 2 lemons (approximately 5 Tbsp.)
1. Heat a non-stick pan over medium heat. Then lightly coat with buttery cooking spray.
2. Saute the bell peppers and onions for about 5 minutes, until they start to turn tender.
3. Mix the oranges into the peppers and onion. Remove from the heat and set aside.
4. Get 4 sheets of aluminum foil, each one about 18 inches long. Divide the salmon into 4 pieces, 8 ounces each. Place each piece of salmon on a sheet of foil.
5. Mix together the red and green bell peppers, onion and orange slices. Now divide them evenly and use them to cover each of the salmon pieces.
6. In a mixing bowl combine the honey, Splenda and sugar free maple syrup.
7. Put the salmon on a baking sheet and fold up the edges of the aluminum foil.
8. Pour the remaining ingredients (strawberries, water, dill, garlic, ground pepper, green onion and lemon juice) into the bowl and mix them together. Put equal amounts of the strawberry mixture over each salmon until it's all used up.
7. Pre-heat the oven to 350 degrees Fahrenheit.
8.Close up each salmon in the foil, piercing it with a fork to let the steam escape. Then bake for 30 to 55 minutes, depending on how done you like your salmon.
Yield: 4 Servings
