Helpings from the Happy Diabetic – Caramelized Salmon with Mango Fruit Salsa

Chef Robert Lewis, also known as the “Happy Diabetic,” serves up fun recipes and helpful tips – with an extra helping of happiness – to keep you fueled! Caramelized Salmon with Mango Fruit Salsa Ingredients 1⁄4 cup fresh mango, small dice (or use canned) 1⁄4 cup fresh pineapple, small dice (or use canned) 2 fresh […]

Chef Robert Lewis, also known as the “Happy Diabetic,” serves up fun recipes and helpful tips – with an extra helping of happiness – to keep you fueled!

Caramelized Salmon with Mango Fruit Salsa

Ingredients
1⁄4 cup fresh mango, small dice (or use canned)
1⁄4 cup fresh pineapple, small dice (or use canned)
2 fresh strawberries
2 tsp fresh lime juice
1 tablespoon leaf fresh cilantro
1 cup balsamic vinegar
1 cup water
1⁄4 cup brown sugar
3 tablespoon Splenda
1⁄2 teaspoon coarsely ground pepper
4 – 6 oz fresh salmon fillets with the skin on
1 tablespoon canola oil

Directions
1. Peel the mango and pineapple and dice. Place them into a bowl. Add the diced strawberries, lime juice and cilantro. Set aside.

2. Add balsamic vinegar, water, and brown sugar to a small sauce pan and simmer over low heat for about 20 minutes, or until it reaches the thickness of maple syrup. Stir often. The glaze will coat the back of a spoon. Let cool. This can be made a day ahead of time.

3. Mix the Splenda and fresh cracked pepper together on a dish. Dip the salmon into the mixture and rub into the sugar mixture (only one side is needed).

Place the salmon, skin-side up, into a pan pre-heated coated pan with Canola oil and cook over medium heat for 4-6 minutes. The salmon will be golden and the Splenda will caramelize. Turn the salmon over and finish cooking for about 8 minutes. The salmon will be firm to the touch. Don’t keep turning the fish!
Turn the fire off and let the salmon rest for 2-3 minutes.

Place the salmon on your plate top with 1 tablespoon of salsa and a drizzle of the balsamic glaze.

HD Geeky Facts: Using just a bit of olive oil and making sure to preheat the pan are the two tips for a perfectly sauteed piece of fish. Also, remember to let the fish cook. Don’t keep flipping and moving it in the pan for at least 3-4 minutes, depending on how thick the fish is. This will give the fish a nice crust.

Get more helpful tips from Chef Robert in the newest episode of Taking Control of Your Diabetes online now.

Learn more about Chef Robert Lewis the Happy Diabetic here.