Servings: 2 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
This recipe is quite flexible and that’s a great trait to learn when cooking for gestational diabetes. You could follow the suggestions or replace the spinach with most other green vegetables and swap the carrots and pasta for a warm potato salad. Frankenstein the gremolata by making a half parsley, half coriander variation. (Main carbohydrate containing ingredients are listed in bold.)
- 1 bunch flat-leaf parsley, washed and chopped
- 2 lemons, finely zested and juiced
- 1 clove garlic, crushed or chopped (add more to taste)
- 1 tablespoon olive oil
- 1/4 teaspoon fresh chilli or chilli paste (optional)
For the rest
- Cooking oil (spray oil reduces amount used)
- 2 salmon fillets (approximately 150 – 175g/ ~5 – 6 ounces each)
- 75g/ 2.6 ounces baby spinach leaves, washed, dried
- 2 large carrots, peeled, cut into sticks
- 200g/ 7 ounces of cooked risoni pasta
Prepare gremolata first. Combine all ingredients using a hand blender, a kitchen whizz or mortar and pestle. Set aside.
Lightly spray a chargrill pan or non-stick frypan with oil and heat over medium-high heat. Season fish with salt and pepper, and cook skin-side down for around 4 minutes or until crisp. Repeat on other side until cooked through.
During this time, cook carrot, and risoni according to packet instructions.
Serve fillets on a bed of spinach leaves and risoni (approximately 100g per person), topped with gremolata and carrots on the side. (Lemon wedges optional).