Grilled Salmon with Avocado Tarragon Sauce - 11g Carbs, 3g Fiber
From "Vital Choice Seafood"
This recipe fits our fish-and-veggies for heart-health theme to
a "t", since it delivers ample amounts of omega-3s and
phyto-antioxidants.
Serve with couscous and sautéed spinach or chard.
Makes 4 Servings
1 ripe Haas (California) avocado, pitted and peeled
1/3 cup low-fat Greek-style or plain yogurt
2 Tbsp fresh lemon juice (juice of 1/2 lemon)
2 Tbsp organic extra virgin olive or macadamia nut oil
2 Tbsp fresh tarragon* leaves (about 1 sprig fresh tarragon*)
1 small clove garlic
1/2 tsp sea salt
Organic black pepper
Four (6-oz each) boneless-skinless wild Alaskan salmon fillets
1 Tbsp organic extra virgin olive or macadamia nut oil
1 Tbsp honey
Not everyone loves tarragon:
you can substitute 2 Tbsp fresh rosemary or 1 Tbsp dried rosemary.
* Place the avocado, yogurt, lemon juice, olive oil, tarragon,
garlic, salt and a pepper to taste in a food processor and
process very well until smooth. Set aside. Preheat the grill
(or broiler) and lightly oil the grill grate.
* Combine the olive oil and honey and brush on both sides of
the salmon. Sprinkle with salt and pepper. Place the salmon
on the prepared grill (or under broiler) and cook until easily
flaked with a fork, 3 to 4 minutes per side. Top with a dollop
of avocado sauce.
Nutritional Information:
420 Calories, 24g Fat (3.5g Saturated, 2.1g Omega-3), 310mg Sodium,
11g Carbs, 3g Fiber, 39g Protein, 15% vitamin C