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Contributed by:
Laurie

• 1 4 1/2 oz. fillet salmon, skin on (3 Protein)
• 1 teaspoon extra-virgin olive oil, divided (3 Fat)
• 1/2 cup chopped white or yellow onion (1/2 Carb)
• 2 cloves garlic, minced
• 1 8 oz. package pre-sliced mushrooms, or 2 cups (1 Carb)
• 1 tablespoon unsweetened rice vinegar
• 1 teaspoon Worcestershire Sauce
• Dash Tabasco or other hot-pepper sauce
• 1/2 teaspoon granulated fructose
• 3 small tomatoes, diced (1-1/2 Carb)
• 1/4 cup minced cilantro

Directions:

• Heat a non-stick Wok or deep non-stick pan over high heat until very hot.

• Add 1/2 teaspoon olive oil and swirl to coat bottom of pan.

• Add salmon, skin down, and grill over high heat for about five minutes. Skin will be browned, almost black in places, and flesh will be cooked about half way through.

• Turn salmon and cook another five minutes or until cooked through.

• Remove from pan to a plate and loosely cover with foil to keep warm.

• Add remaining 1/2 teaspoon olive oil to hot Wok and stir-fry onions and garlic until onions are lightly browned.

• While onions are cooking, use a broad metal spatula to remove skin from salmon. Discard skin and re-cover salmon.

• When onions are cooked, add sliced mushrooms, rice vinegar, Worcestershire Sauce, hot pepper sauce, and fructose and stir-fry until mushrooms are lightly browned and liquid is almost completely evaporated.

• Add tomatoes and cilantro and stir-fry briefly to warm through.

• Spoon mushroom and tomato mixture onto serving plate and loosely cover with foil, which was covering salmon.

• Return salmon to the hot Wok briefly to warm it again, then place salmon on top of mushroom/tomato mixture.

• Serve at once.

To expand to 4 increase weight of salmon (6 oz.) and add an apple for dessert.
Serves 1, can be easily double. Also good chilled, good for lunchbox!