Grilled Sesame Salmon - 12g Carbs, 3g Fiber

{Suggestions: If you use a mild cucumber it should not be necessary
to use salt on the cucumbers. If you are on a low sodium diet this
recipe may be best passed up. Take care, Gloria}

From: The South Beach Diet (Phase 1)
This flavorful, heart-healthy dish cooks up quickly but looks
impressive, making it a perfect meal for entertaining.

Tip:
To test for doneness, insert a small, sharp knife in a fillet; fish
should be opaque throughout. When pressed with your finger, salmon
should feel firm but not hard.
Serves: 4



2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 Tbsp salt, plus additional to taste
4 Tbsp rice vinegar, divided
2 Tbsp fresh lime juice, divided
2 Tbsp reduced-sodium soy sauce
2 Tbsp tahini OR smooth, natural peanut butter
1 Tbsp PLUS 1 tsp toasted sesame oil, divided
1 clove garlic, chopped
1 tsp chopped fresh ginger
4 salmon fillets (about 5 oz each)
1/2 small red onion, very thinly sliced
6 cups baby arugula or salad greens

Place cucumbers in strainer set in sink; toss with 1 tablespoon salt.
Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.

To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice,
soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon
water in blender; puree until combined.

Preheat grill to medium-high. Season both sides of salmon with salt.
Place skin side down on grill; cook 3 minutes, or until skin shrinks
and separates from flesh. Flip; cook 4 minutes, until done.

Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon
lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.

Divide arugula equally among four plates. Top each serving with salmon,
then cucumbers. Drizzle sauce over servings.

Serves: 4
Nutrition per Serving:
329 Calories, 17g Total Fat, 3g Sat, 75mg Cholesterol, 31g Protein,
12g Carbs, 3g Fiber, 2,011mg Sodium

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