Diabetes-Friendly Salmon Couscous Salad
Introduction:
Indulge in a diabetes-friendly culinary experience with this nutritious Salmon Couscous Salad. Crafted with health in mind, this salad features wholesome ingredients to keep blood sugar levels steady while satisfying your taste buds. Utilizing precooked or leftover salmon makes this dish convenient and efficient.
Ingredients:
¼ cup sliced cremini mushrooms
¼ cup diced eggplant
3 cups baby spinach
2 tablespoons white-wine vinaigrette, divided (see Tip)
¼ cup cooked Israeli couscous, preferably whole-wheat
4 ounces cooked salmon
¼ cup sliced dried apricots
2 tablespoons crumbled goat cheese (1/2 ounce)
Directions:
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
Toss spinach with 1 tablespoon plus 1 teaspoon vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 teaspoons vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.
Diabetes-Friendly Features:
Lean Protein: Salmon provides high-quality protein without excessive saturated fat, aiding in blood sugar management.
Leafy Greens: Spinach is a low-carbohydrate, high-fiber vegetable, promoting digestive health and steady blood glucose levels.
Whole-Grain Couscous: The use of whole-wheat Israeli couscous offers complex carbohydrates with added fiber, supporting better glycemic control.
Mushrooms and Eggplant: These vegetables add texture, flavor, and essential nutrients without significantly impacting blood sugar levels.
Balanced Dressing: The homemade white-wine vinaigrette offers a delightful taste without excess sodium or refined sugars.
Tip:
Create a quick white-wine vinaigrette by whisking together 2 tablespoons white-wine vinegar, 1/8 teaspoon each of salt and pepper, and slowly incorporating 1/4 cup extra-virgin olive oil until blended. Extra dressing can be refrigerated for up to 5 days. Bring to room temperature before using.
Salmon Couscous Salad
Overview:
This healthy and easy-to-make salad is perfect for utilizing precooked or leftover salmon. If you're in a hurry, quickly cook the salmon by brushing it with olive oil and roasting it in a 450°F oven until opaque and firm, approximately 8 to 12 minutes.
Ingredients:
1/4 cup sliced cremini mushrooms
1/4 cup diced eggplant
3 cups baby spinach
2 tablespoons white-wine vinaigrette, divided (see Tip)
1/4 cup cooked Israeli couscous, preferably whole-wheat
4 ounces cooked salmon
1/4 cup sliced dried apricots
2 tablespoons crumbled goat cheese (1/2 ounce)
Directions:
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
Toss spinach with 1 tablespoon plus 1 teaspoon vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 teaspoons vinaigrette and place on top of the spinach. Place salmon on top.
Top with the cooked vegetables, dried apricots, and goat cheese.
Tips:
Tip: To make a quick white-wine vinaigrette, whisk 2 tablespoons white-wine vinegar with 1/8 teaspoon each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.
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