This week, our friend Chef Robert Lewis from The Happy Diabetic has a delicious seafood dish that your family will love. Best of all, it is low in carbs which makes it a perfect meal for people with diabetes.
1⁄4 c Fresh mango (or use canned)
1⁄4 c Fresh pineapple (or use canned)
2 Fresh strawberries
1 t Fresh lime juice
1 T Leaf fresh cilantro
4- 6 oz Salmon filets
2 T Splenda
Peel and dice the mango and pineapple. Place them into a bowl. Add the diced strawberries, lime juice, and cilantro. Set aside.
Season the salmon with cracked pepper and a dusting of Splenda. Place the fish into a non-stick pan lightly coated with canola oil. Place the salmon in a preheated 425-degree oven. Roast the tuna for about 10-12 minutes. The cooked fish will be firm to the touch and the internal temperature will be about 120 degrees for medium rare. Remove from the oven and let the fish rest for 2-3 min.
Place the fish on the plate, top with fruit salsa, and enjoy!