Pistachio Salmon Nuggets - Og Carbs, 0g Dietary Fiber, 0g Sugar
From Better Homes and Gardens Diabetic Living
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
1 lb fish, salmon fillet
2 Tbsp water
2 Tbsp soy, reduced-sodium
1 Tbsp ginger, fresh
2 tsp oil, toasted sesame
1 Tbsp oil, cooking
1 Tbsp nuts, pistachio
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Cut fish into 1-inch chunks. Place fish in a resealable plastic
bag set in a shallow dish.
2. For marinade, in a small bowl, combine the water, soy sauce,
ginger, and the 2 teaspoons sesame oil or cooking oil. Pour
marinade over salmon chunks in bag. Seal bag; turn to coat
salmon. Marinate in the refrigerator for 30 minutes, turning
bag occasionally.
3. Drain salmon, discarding marinade. In a large nonstick skillet,
heat the 1 tablespoon cooking oil over medium-high heat. Add half
of the salmon chunks to skillet; cook and gently stir for 3 to
5 minutes or until fish flakes easily with a fork. Remove from
skillet and place on paper towels. Cook and stir remaining fish;
remove and place on paper towels. Transfer to a serving dish
and sprinkle with pistachio nuts.
Nutritional per Serving:
74 Calories, 1g Saturated Fat, 88mg Sodium, 24mg Cholesterol,
Og Carbs, 0g Dietary Fiber, 0g Sugars, 4g Total Fat, 9g Protein
Exchanges: 1 Lean Meat, 1/2 Fat