Here is a delicious marinated salmon dish which can be served with or without a spicy cranberry relish. There’s no doubt the relish adds sugars to the dish, so WLS patients who know they dump may want to go easy or ration this or indeed forget it altogether ... the marinade for the salmon still means it has a wonderful flavour.

Calories per portion with relish/without relish: 351/210

Protein with relish/without relish:  27g/26.7g

Carbohydrate with relish/without relish:  35.3g/2.2g

Fat with relish/without relish:  10.6g/9.9g

Ingredients
Metric/US

• 2 tbsp soy sauce
• 2 tbsp fresh orange juice
• 1 tsp clear honey
• 550g/11/4lb piece of salmon fillet, about 2.5 cm/1 inch
• thick
• Relish:
• 300 ml/11/4 cups light cranberry juice
• 170g/6 oz package dried cranberries
• 1 small onion, finely chopped
• 1 tsp grated orange zest
• ¾ tsp five-spice powder

Method

1. Mix the soy sauce with the orange juice and honey in a shallow dish. Add the salmon fillet, skin side up, cover and chill for at least 30 minutes.
2. Meanwhile, to make the relish, place the cranberry juice, dried cranberries, onion, orange zest and five-spice powder in a small pan. Bring to the boil, reduce the heat and simmer for 6-8 minutes or until the onion is tender and the mixture has thickened. Allow to cool.
3. Heat the grill/broiler to medium. Remove the salmon from the marinade and place skin side down on the rack and grill/broil for about 15 minutes or until cooked, the skin will flake easily with a fork when ready.
4. Cut the salmon into 4 pieces to serve with the relish if liked.

SERVES 4

WLS PORTION: ½

Image courtesy of Ocean Spray

Written by :

Carol Bowen Ball

 

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