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Zone Diet - Grilled Salmon with Mushroom and Tomato
Coulis
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Contributed
by:
Laurie
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Ingredients:
- 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
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Directions:
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Heat a non-stick Wok or deep non-stick pan over high
heat until very hot.
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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.
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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.
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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.
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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!
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