South Beach Diet Grilled Salmon With Artichoke Salsa Recipes

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SOUTH BEACH DIET GRILLED SALMON WITH ARTICHOKE SALSA



South Beach Diet Grilled Salmon With Artichoke Salsa image

Make and share this South Beach Diet Grilled Salmon With Artichoke Salsa recipe from Food.com.

Provided by Celeste

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons low fat balsamic vinaigrette salad dressing
1 tablespoon lemon juice
4 salmon fillets (4 oz. each)
1/3 cup chopped fresh parsley
1/3 cup chopped plum tomato
1/4 cup chopped drained marinated artichoke hearts
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons coarsely chopped pitted ripe olives

Steps:

  • Preheat grill to medium heat. Mix dressing and lemon juice. Pour half of the dressing mixture over salmon in large resealable plastic bag. Seal bag; refrigerate while preparing the salsa.
  • Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.
  • Remove salmon from the dressing mixture; discard bag and dressing mixture. Grill salmon 5 minutes on each side or until salmon flakes easily with fork. Serve with the salsa.

Nutrition Facts : Calories 419.6, Fat 14.6, SaturatedFat 2.7, Cholesterol 146.3, Sodium 279.2, Carbohydrate 2.7, Fiber 1.4, Sugar 0.6, Protein 65.8

GRILLED SALMON WITH ROSEMARY (SOUTH BEACH PHASE I)



Grilled Salmon With Rosemary (South Beach Phase I) image

A delicious, Phase-1-Friendly dinner for fellow South Beachers! From page 204 of "The South Beach Diet" guidebook.

Provided by kufambrian

Categories     Very Low Carbs

Time 22m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

1 lb salmon
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 pinch fresh ground black pepper
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, chopped or 1 teaspoon dried, crushed rosemary
rosemary sprig, fresh (optional)
capers (optional)

Steps:

  • Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
  • To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
  • To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" thickness. If the fish is more than 1" thick, gently turn it through broiling.
  • To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 167, Fat 7.3, SaturatedFat 1.2, Cholesterol 52.1, Sodium 230.7, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 23.4

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