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Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSlaw1tablespoonspicy brown mustard1tablespoonavocado oil or canola oil1tablespoondistilled white vinegar1teaspoonhoney¼teaspoonground pepper1cupshredded red cabbage1smallbulb fennel, cored and thinly slicedSalad¼cuplow-fat plain Greek yogurt2tablespoonslemon juice1tablespoonchopped fresh dill¼teaspoonsalt⅛teaspoonground pepper2mediumcarrots, peeled and thinly sliced1mediumcucumber, thinly slicedSalmon1 ¼poundssalmon fillet, skin-on¼teaspoonsalt¼teaspoonground pepper1tablespoonolive oil8slider buns or small dinner rolls (see Tip), preferably whole-wheat, split and toasted
Cook Mode(Keep screen awake)
Ingredients
Slaw
1tablespoonspicy brown mustard
1tablespoonavocado oil or canola oil
1tablespoondistilled white vinegar
1teaspoonhoney
¼teaspoonground pepper
1cupshredded red cabbage
1smallbulb fennel, cored and thinly sliced
Salad
¼cuplow-fat plain Greek yogurt
2tablespoonslemon juice
1tablespoonchopped fresh dill
¼teaspoonsalt
⅛teaspoonground pepper
2mediumcarrots, peeled and thinly sliced
1mediumcucumber, thinly sliced
Salmon
1 ¼poundssalmon fillet, skin-on
1tablespoonolive oil
8slider buns or small dinner rolls (see Tip), preferably whole-wheat, split and toasted
DirectionsTo prepare slaw: Whisk mustard, oil, vinegar, honey, and 1/4 tsp. pepper in a medium bowl. Add cabbage and fennel; toss to coat. Set aside.To prepare salad: Whisk yogurt, lemon juice, dill, salt, and 1/8 tsp. pepper in another medium bowl. Add carrots and cucumber; toss to combine. Set aside.To prepare salmon: Pat salmon dry with paper towels. Season with salt and pepper. If the fillet is too large to fit in the pan, cut it in half. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook for 4 minutes. Flip and cook until the salmon flakes with a fork, 5 to 6 minutes, depending on thickness.Divide the salmon among buns (or rolls) and top with the reserved slaw. Serve the salad on the side.TipsTip: If you can’t find 8 slider buns or small dinner rolls (about 2 inches in diameter), substitute 4 whole-wheat sandwich rolls.Originally appeared: Diabetic Living Magazine, Spring 2020
Directions
To prepare slaw: Whisk mustard, oil, vinegar, honey, and 1/4 tsp. pepper in a medium bowl. Add cabbage and fennel; toss to coat. Set aside.To prepare salad: Whisk yogurt, lemon juice, dill, salt, and 1/8 tsp. pepper in another medium bowl. Add carrots and cucumber; toss to combine. Set aside.To prepare salmon: Pat salmon dry with paper towels. Season with salt and pepper. If the fillet is too large to fit in the pan, cut it in half. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook for 4 minutes. Flip and cook until the salmon flakes with a fork, 5 to 6 minutes, depending on thickness.Divide the salmon among buns (or rolls) and top with the reserved slaw. Serve the salad on the side.TipsTip: If you can’t find 8 slider buns or small dinner rolls (about 2 inches in diameter), substitute 4 whole-wheat sandwich rolls.
To prepare slaw: Whisk mustard, oil, vinegar, honey, and 1/4 tsp. pepper in a medium bowl. Add cabbage and fennel; toss to coat. Set aside.
To prepare salad: Whisk yogurt, lemon juice, dill, salt, and 1/8 tsp. pepper in another medium bowl. Add carrots and cucumber; toss to combine. Set aside.
To prepare salmon: Pat salmon dry with paper towels. Season with salt and pepper. If the fillet is too large to fit in the pan, cut it in half. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook for 4 minutes. Flip and cook until the salmon flakes with a fork, 5 to 6 minutes, depending on thickness.
Divide the salmon among buns (or rolls) and top with the reserved slaw. Serve the salad on the side.
Tips
Tip: If you can’t find 8 slider buns or small dinner rolls (about 2 inches in diameter), substitute 4 whole-wheat sandwich rolls.
Originally appeared: Diabetic Living Magazine, Spring 2020
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Nutrition Facts(per serving)610Calories30gFat44gCarbs42gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
