EWWK: Salmon with Salsa Verde


1 Jalapeño Pepper; cut in half and seeds removed
1 Poblano Pepper; cut in half and seeds removed
4 tomatillos; paper skins removed and cut in half
¼ cup cilantro; rough chop
1 pound salmon fillets (pacific wild caught preferred) *If using frozen see note.
1 teaspoon Jane’s Krazy Mixed-Up salt
Lime wedges


Preheat Broiler. Cover a baking sheet with aluminum foil and spray with vegetable oil cooking spray.

Place the peppers, tomatillos, and cilantro in a blender with about 2 tablespoons water. Blend until smooth and set aside.

Place salmon on the prepared baking sheet and sprinkle with salt. Broil 6-inches from the heat, for 4-6 minutes or until salmon just flakes when tested with a fork. Serve with sauce and lime wedges.

Yield: 4 servings
Nutrition Breakdown: Calories 180, Fat 8g (1g saturated) Cholesterol 60mg, Sodium 340mg, Carbohydrate 4g, Fiber 2g Protein 23g
Carbohydrate choice: 0 Carbohydrate
Diabetes Exchanges: 3 Lean meats, 1 Vegetable