This easy to prepare dinner pairs coleslaw made from heart-healthy avocado with equally heart-healthy salmon. In addition to being rich in omega-3s, salmon is one of the few dietary sources of vitamin D. Danish researchers have found an association between low levels of this sunshine vitamin and an increased risk of death from any cause, including heart and kidney disease, in type 2 diabetics.
Grilled Salmon Kebabs
1 1/2 lbs (750 g) wild salmon fillets, deboned, skinned, cut into chunks
2 zucchinis, sliced 1/2 in (1.25 cm) thick
1 sweet Vidalia onion, cut into chunks
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried sage
16 wooden or bamboo skewers
2 cups (500 mL) shredded green cabbage
2 cups (500 mL) shredded red cabbage
1/2 cup (125 mL) grated carrot
2 green onions, finely chopped
1 ripe avocado, pitted and chopped into chunks
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) grated ginger
To prepare kebabs, place salmon, zucchini, and onion in bowl.
In second bowl, whisk together olive oil, lemon juice, rosemary, and sage. Pour mixture over salmon and vegetables. Toss together and allow to marinate in refrigerator for 10 to 15 minutes.
Meanwhile, place skewers in water and soak for 10 to 15 minutes. Thread salmon, zucchini, and onion pieces onto skewers, using 2 skewers per kebab.
Heat grill to medium-high heat. Place skewers on grill and cook for approximately 10 minutes, turning occasionally.
While kebabs are cooking, prepare coleslaw by placing cabbage, carrot, and onion in large bowl. Toss together. Add avocado, lemon juice, and ginger. Toss again until well combined. The avocado should coat the cabbage, giving the salad a creamy texture.
Serve coleslaw alongside kebabs.
Grilled Salmon Kebabs
Each serving contains: 195 calories; 17 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 2 g fibre); 43 mg sodium
Each serving contains: 116 calories; 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 13 g total carbohydrates (4 g sugars, 6 g fibre); 31 mg sodium
source: “Cooking with Diabetes Superfoods“, alive #373, November 2013