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Smoked-Paprika Salmon

Smoked-Paprika Salmon
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Summary
This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    4 oz
Cooking for 1 or 2 Dinner Foodie Lunch Main Dish Quick & Easy Lower Carb Mexican/Southwestern Seafood
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    4 oz
  • Amount per serving Calories 210

  • Total Fat 9g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 415mg
  • Total Carbohydrate 6g
    • Dietary Fiber 1g
    • Total Sugars 4g
  • Protein 23g
  • Potassium 470mg
  • Phosphorus 320mg

Choices/Exchanges: 3 Lean protein, 1 Fat

Cooking for 1 or 2 Dinner Foodie Lunch Main Dish Quick & Easy Lower Carb Mexican/Southwestern Seafood
Ingredients

Ingredients

  • coarse Dijon mustard
    1 tbsp
  • maple syrup
    2 tsp
  • smoked paprika
    1 tsp
  • salmon (divided into 2 portions)
    8 oz
  • olive oil
    1/2 tsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp

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Directions

Directions

  1. Preheat the oven to broil. Set the rack 6 inches from the heat source. Line a broiler pan with foil.

  2. In a small bowl, combine the mustard, maple syrup, and paprika; set aside.

  3. Brush each salmon portion with the olive oil. Sprinkle with the salt and black pepper. Put the salmon fillets, skin side down, on the broiler pan and broil the salmon for8 to 9 minutes. Brush on the mustard mixture and broil for 2 minutes more. Watch carefully so the salmon does not burn.

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