It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southwest Roasted Salmon and Corn

Source: dLife

Salmon and corn prepared with cilantro, cumin, chili powder, and lime.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	234.7

Total Carbs	18.8 g

Dietary Fiber	2.7 g

Sugars	3.1 g

Total Fat	8.4 g

Saturated Fat	1.4 g

Unsaturated Fat	1.8 g

Potassium	695.8 mg

Protein	22.3 g

Sodium	259.4 mg

Dietary Exchanges 8.4 Fat, 0.1 Vegetables, 0.0 Fruits, 2.0 Meat, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

2.0
2 each ears of corn 6.0
6 oz salmon fillet 4.0
4 tsp fresh lime juice 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp chili powder 0.25
0 1/4 tsp ground cumin 0.25
0 1/4 tsp oregano leaves 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 2.0
2 tsp margarine 2.0
2 tsp fresh cilantro

Directions

Preheat the oven to 400 degrees F then take nonstick cooking spray and spray a shallow 1-quart baking dish.
Take each ear of corn and pull back the husks from each, leaving the husks attached and discard the silk.
Take husks on corn and bring back up over each ear and soak the corn in cold water for 20 minutes.
Take the salmon and place it in prepared dish skin side down, then pour 1 tablespoon lime juice over the fillets and marinate for 15 minutes at room temperature.
In a small bowl, combine the garlic with chili powder, cumin, oregano, half of salt, and the pepper in small bowl. Then, pat the salmon lightly with a paper towel and rub garlic mixture on tops and sides of salmon.
Take the corn and remove from water. Then, place each corn on one side of the oven rack and roast for 10 minutes then turn.
Take the baking dish with salmon and place on other side of oven rack, then roast for 15 minutes or until the salmon has become opaque and flakes when tested with a fork and the corn is tender.
In a small bowl, combine the margarine with cilantro, remaining 1 teaspoon lime juice, and the remaining salt. Then, remove husks from corn and brush the mixture over corn. Serve corn with salmon.