I generally don’t like plain salmon, but this offers a stir-fry taste without all the fuss. I love it!
—MIKE MILLER CRESTON, IA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
4 salmon fillets (6 ounces each)
3 cups fresh sugar snap peas
1 small sweet red pepper, cut into strips
1 small sweet yellow pepper, cut into strips
1/4 cup reduced-fat Asian toasted sesame salad dressing
1. Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine sugar snap peas and peppers; spoon over salmon. Drizzle with salad dressing. Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
PER SERVING 350 cal., 17 g fat (3 g sat. fat), 85 mg chol., 237 mg sodium, 14 g carb., 4 g fiber, 34 g pro. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat.