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Succulent mustard salmon

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How could you possibly say no to a meal of succulent fresh salmon gently grilled to tender perfection, with a mustard marinade that just explodes with flavour.

Paired with roasted low GI potatoes and veggies or salad, you would never guess this meal was healthy + diabetes friendly!

Serves 4


507         38              25.7           31.6        7.05             6           1.5
kcal      protein(g)     carbs (g)     fat(g)     sat fat(g)     fibre(g)    salt(g)


600g fresh salmon, boned,
skin on
1 tablespoon olive oil for brushing
8 medium Carisma (low GI) potatoes, skin on, washed
Olive oil spray
Salt/pepper to season


1 tablespoon olive oil
1/2 teaspoon ground ginger
1/2 tsp ground pepper
2 tablespoons Dijon mustard
1 garlic clove, finely chopped
1 teaspoon honey


1. Pre-heat oven to 180 degrees. Cut potatoes into quarters, coat evenly with olive oil spray, salt, and cracked pepper. Spread over a lined baking tray, and roast for 30-45 minutes, until golden, turning after 20 mins.

2: Heat grill. Brush the grilling rack with the extra olive oil. Lay the salmon skin side down on a cutting board, and cut it crosswise into four equal pieces. Whisk together the marinade ingredients in a small bowl. Drizzle half onto the salmon and allow it to sit for 10 minutes.

3: Place the salmon on the hot grill with skin side down; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the salmon. Flip carefully with a wide spatula and grill for another 4 to 5 minutes.

4: Transfer the salmon to a flat plate, skin side down, and spoon the reserved marinade on top. Important: allow the fish to rest for 10 minutes as the middle will continue to cook in this time. Remove the skin and serve with potato, and half a plate of mixed colourful steamed vegetables.

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