Saturday, July 28, 2012

Salmon and Roasted Cherries

This has to be the best recipe I've come up with for fish, ever. It's that good. Even the husband loves it. Sorry for not having pics - my food pics just don't do the recipe justice.

Cherries are loaded with antioxidants and are also low carb and low GI. Salmon is loaded with omega-3s. It's a very PCOS-friendly recipe!

Salmon and Roasted Cherries
Servings - 2

2 salmon fillets
2/3 cup cherries, pitted and halved
juice of one lemon
1 tbsp agave nectar
1 tbsp fresh thyme
1/2 tsp salt

Preheat oven to 350. In small bowl, mix cherries, lemon juice, agave nectar, thyme and salt. Let sit 10 min so flavors can meld together. Place salmon fillets skin side down on a parchment paper or foil lined baking pan. Top salmon with cherry mixture. Bake for 12-15 minutes, or until salmon almost cooked. Switch oven to broil and broil for 2-3 minutes, just enough time to caramelize cherries. Remove from oven and let stand for 5 minutes. Plate and enjoy!

Modifications/Variations - I also added some halved green grapes, but the flavor didn't come through, so you can leave them out. To add some crunch, toasted walnuts, pecans or pistachios would be yummy! To add some green into your dish, serve the fish and cherries over arugula, and drizzle the pan sauce as dressing!

My husband didn't eat fish at all until I started making it for him. Now he loves it, and he said this was "FANTASTIC!"

Nutritional Facts:
Serving Size: 1 salmon fillet and 1/3 c roasted cherries
Calories - 203
Carbs - 20
Fat - 4
Protein - 24

You can lower the carbs by reducing the amount of agave nectar.

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