Net carbohydrates are calculated by subtracting fiber that has a minimal impact on blood sugar from total carbohydrates per serving.
Choose fresh chives that have a deep green color and sturdy leaves with no bruises. Snip the leaves into tiny pieces with scissors or cut with a knife. Always use chives raw, because cooking diminishes the flavor.
Salmon is sold fresh, frozen, whole and smoked and may be cut as steaks, fillets and roasts. Salmon flesh is moderately firm and boasts a full and rich flavor. Store salmon, tightly wrapped, for no more than 1 day in the coldest part of the refrigerator. Pat fillets dry with paper towels. Remove any remaining bones. Fold the fillets into small bundles by turning the ends under so they meet. Because salmon contains moderate amounts of oil, it is forgiving to cook; however, always remember to avoid overcooking.
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F).
In small saucepan cook garlic in oil until tender. Carefully stir in apple juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until liquid is reduced by half. Stir in tomato, chives and lemon juice. Set aside.
Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Grill 10 to 11 minutes or until fish flakes easily with a fork, turning once. Serve with warm tomato mixture.
Serving Size 1
Amount Per Serving
Calories from Fat 89
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Total Carbohydrate 4g
Dietary Fiber 0.45g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.