This is another of my favorite recipes. The honey glaze on the salmon blends beautifully with the raspberry vinegar!
Yield: 2 to 4 servings
Ingredients:
1 pound , Honey Raspberry Glazed Salmon, chilled
1/2 cup small-diced celery (1 1/2 stalks)
1/4 cup small-diced red onion (1/2 small onion)
1 tablespoon minced fresh dill
1 tablespoon capers, drained
1 tablespoon raspberry vinegar
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
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Thank you for these recipes. I don’t eat fish or meat, but I think they could easily be adapted to vegetables.
You don’t have to eat meat or fish on the diet, but make sure you are getting plenty of protein. Make sure that what you eat has a glycemic index of under 55 and you should be fine!! 🙂
This looks delicious! Love this series.
I’m so glad you like it! I’mI learning a lot about low Glycemic Index cooking. Plus, I’m losing my holiday weight, which is great!!
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