Salmon Kebobs with Parsley Vinaigrette


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Metabolic Medical Center Recipes - Profast Recipes

Use fresh, thick salmon filets. You’ll need 8 (10 inch) skewers; soak wooden skewers in water before cooking. Also, fresh parsley makes all the difference in flavor for this dish.

Serves 4 Cook Time 5 minutes

Ingredients:
5 Tbsp good quality olive oil
2 Tbsp good quality red wine vinegar
1 small garlic clove, minced
1/2 tsp kosher salt
1/2 tsp ground pepper, divided
1 1/2 lb fresh salmon fillets at least 1 inch thick, skinned and cut into 1 1/2 inch chunks
4 oz thinly sliced turkey bacon, cut in half lengthwise
3 Tbsp fresh parsley, chopped

Directions:

  1. In a small bowl, combine 4 Tbsp (1/4 Cup) oil, vinegar, garlic, 1/4 tsp salt, 1/4 tsp pepper in a bowl, mix and set aside.
  2. Heat the grill to high (425-550 degrees). In a large bowl, combine the remaining oil with the remaining pepper, toss in the salmon and coat all sides.
  3. Set out rows of 3 salmon chunks on a clean work surface. Wrap the turkey bacon around the salmon weaving long pieces between chunks. Skewer each row of salmon leaving a little separation between pieces.
  4. Oil the grill grates using a wad of paper towels and tongs. Set the kebobs on the grate, grill covered, turn once, until fish is barely cooked through about 5 minutes.
  5. Stir the fresh parsley into the bowl with the oil and vinegar and drizzle on top of the kebobs.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Grilled Antipasto Vegetables


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Metabolic Recipes

This shows up one night as a side dish for steak and the next night it can top fresh salad greens. So easy, so versatile, so good.

Serves 8-10 Cook Time 10 minutes

Ingredients:
4 bell peppers (red, yellow, green) halved and seeded
4 red onions, peeled and cut into 6 wedges
2 tsp olive oil
6 portobello caps
2lbs asparagus cooking spray
1/3 Cup fat-free Vinaigrette dressing

Directions:

  1. Preheat grill to high.
  2. Coat peppers and onions with cooking spray and place them on a grill rack coated with cooking spray. Grill 15 minutes or until the peppers are blackened. Place the peppers in a zip top bag and let them stand for 15 minutes.
  3. Chop the cooked onions into 1 inch pieces and place in a large bowl. Peel and slice the peppers into 1/2 inch strips and add them to the onions.
  4. Combine the oil, mushrooms, and asparagus; toss well to coat. Place them on the grill rack and cook 3 minutes on each side.
  5. Chop mushrooms into 1 inch pieces and add it to the onion. Slice asparagus diagonally into 1 1/2 inch pieces; add to the onions.
  6. Drizzle with dressing, toss to coat and serve. (Makes excellent leftovers.)

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes