Post by chief_cook2 on Jan 3, 2003 19:53:33 GMT -6
Diabetic Cooking (Good enough that anyone can eat this)
2 ears fresh corn, unhusked
1 (6-ounce) salmon fillet, cut into 2 equal pieces
1 tablespoon plus 1 teaspoon fresh lime juice, divided
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon oregano leaves
1/8 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons margarine, melted
2 teaspoons minced fresh cilantro
Preheat oven to 400 degrees Fahrenheit. Spray shallow 1-quart baking dish with nonstick cooking spray. Pull back husks from each ear of corn, leaving husks attached. Discard silk. Soak corn in cold water 20 minutes.
Place salmon, skin side down, in prepared dish. Pour 1 tablespoon lime juice over fillets. Marinate at room temperature 15 minutes.
Combine garlic, chili powder, cumin, oregano, half of salt and the pepper in small bowl. Pat salmon lightly with paper towel. Rub garlic mixture on tops and sides of salmon.
Remove corn from water; pat kernels dry with paper towels. Bring husks back up over each ear; secure at top with thin strips of corn husk. Place corn on one side of oven rack. Roast 10 minutes; turn. Place salmon in baking dish on other side of oven rack. Roast 15 minutes or until salmon is opaque and flakes when tested with fork, and corn is tender.
Combine margarine, cilantro and remaining salt in small bowl. Remove husks from corn. Brush over corn. Serve corn with salmon. Makes 2 servings.
Calories: 186 Calories from fat: 29% Total Fat: 6 g Saturated Fat: 1 g Protein: 19 g Carbohydrates: 16 g Cholesterol: 43 mg Sodium: 243 mg Dietary Fiber: 2 g Dietary Exchanges: 1 Starch, 1 Lean Meat