* Exported from MasterCook *

Baked Salmon Steaks With Parsley, Vermouth And Cream 2

Recipe By :Karen Barnaby
Serving Size : 44 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon steaks, 1" thick - (6 oz ea)
1 cup dry white vermouth
1/4 cup bottled or canned clam nectar
2 tablespoons minced shallots
1 garlic clove -- minced
1 cup whipping cream
1/4 cup parsley leaves
1 tablespoon minced chives
= (or the green tops of green onion)
Salt -- to taste
Freshly-ground black pepper -- to taste

Preheat the oven to 350 degrees.

Arrange the salmon in a baking dish, without overlapping, and sprinkle
with salt and pepper. Bake for 10 to 15 minutes, until the salmon is
just opaque in the middle. Cover and keep warm.

While the salmon is baking, make the sauce. In a small, heavy
saucepan, combine the vermouth, clam nectar, shallots and garlic.
Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add
the whipping cream and boil until the mixture is reduced to 1 1/2 cups.

Place half the mixture in a blender or food processor. Add the parsley
and purée. Stir into the remaining mixture. If you want a super
smooth sauce you can press the sauce through a sieve, but it is not
necessary. Return to the pot and boil until the mixture coats a spoon,
2 to 3 minutes. Season with salt and pepper.

Add pan juices from the salmon and the chives or green onion to the
sauce. Place the salmon on heated plates or a platter, pour the sauce
around the steaks and serve immediately.

This recipe yields 4 servings.

Total Carbohydrates: 16.22 grams
Total Carbohydrates minus Fiber: 16.08 grams
Carbohydrates per Serving: 4.05 grams
Carbohydrates per Serving minus Fiber: 4.02 grams

Comments: The sauce also goes well with halibut, cod, sole and
chicken.

Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-28-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 19 Calories; 2g Fat (92.3%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 7mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Can someone tell me by what rationale these recipes (submitted by Monsur
Fromage du Pollet) are suited for diabetics? Most diabetics have a weight
problem (or are at least trying to lose weight), and along with the weight
goes the question of cholerestol management. These recipes a 1)too
caloric, 2)too rich in fat, 3)too high on the glycemic scale. If I ate this
way, WOW! If I am wrong, excuse me.
Mr Vee
"Monsur Fromage du Pollet" > wrote in message
...
>
> * Exported from MasterCook *
>
> Baked Salmon Steaks With Parsley, Vermouth And Cream 2
>
> Recipe By :Karen Barnaby
> Serving Size : 44 Preparation Time :0:00
> Categories : Fish (Ocean) Main Dish
> Seafood
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 salmon steaks, 1" thick - (6 oz ea)
> 1 cup dry white vermouth
> 1/4 cup bottled or canned clam nectar
> 2 tablespoons minced shallots
> 1 garlic clove -- minced
> 1 cup whipping cream
> 1/4 cup parsley leaves
> 1 tablespoon minced chives
> = (or the green tops of green onion)
> Salt -- to taste
> Freshly-ground black pepper -- to taste
>
> Preheat the oven to 350 degrees.
>
> Arrange the salmon in a baking dish, without overlapping, and sprinkle
> with salt and pepper. Bake for 10 to 15 minutes, until the salmon is
> just opaque in the middle. Cover and keep warm.
>
> While the salmon is baking, make the sauce. In a small, heavy
> saucepan, combine the vermouth, clam nectar, shallots and garlic.
> Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add
> the whipping cream and boil until the mixture is reduced to 1 1/2 cups.
>
> Place half the mixture in a blender or food processor. Add the parsley
> and purée. Stir into the remaining mixture. If you want a super
> smooth sauce you can press the sauce through a sieve, but it is not
> necessary. Return to the pot and boil until the mixture coats a spoon,
> 2 to 3 minutes. Season with salt and pepper.
>
> Add pan juices from the salmon and the chives or green onion to the
> sauce. Place the salmon on heated plates or a platter, pour the sauce
> around the steaks and serve immediately.
>
> This recipe yields 4 servings.
>
> Total Carbohydrates: 16.22 grams
> Total Carbohydrates minus Fiber: 16.08 grams
> Carbohydrates per Serving: 4.05 grams
> Carbohydrates per Serving minus Fiber: 4.02 grams
>
> Comments: The sauce also goes well with halibut, cod, sole and
> chicken.
>
> Source:
> "Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
> S(Formatted for MC6):
> "05-28-2003 by Joe Comiskey - Mad's Recipe Emporium"
> - - - - - - - - - - - - - - - - - -
> -
>
> Per Serving (excluding unknown items): 19 Calories; 2g Fat (92.3%
> calories from fat); trace Protein; trace Carbohydrate; trace Dietary
> Fiber; 7mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0
> Vegetable; 0 Non-Fat Milk; 1/2 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
>
>
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban

In article >,
"mr vee" > wrote:

> Can someone tell me by what rationale these recipes (submitted by Monsur
> Fromage du Pollet) are suited for diabetics? Most diabetics have a weight
> problem (or are at least trying to lose weight), and along with the weight
> goes the question of cholerestol management. These recipes a 1)too
> caloric, 2)too rich in fat, 3)too high on the glycemic scale.

Too high on the glycemic scale? Which ingredient?

> If I ate this way, WOW!

This recipe would spike your BG? At 4 grams of carb a serving? Wow
indeed.

> If I am wrong, excuse me.
> Mr Vee

This recipe is low in carbohydrates, which makes it desireable for
diabetics controlling their BG through diet, plus it includes salmon,
which is a source of heart-healthy fats. If you don't want a lot of the
cream sauce, don't eat it. Accompanied by a green veg and salad, it
would make me an ideal meal.

Priscilla


> "Monsur Fromage du Pollet" > wrote in message
> ...
> >
> > * Exported from MasterCook *
> >
> > Baked Salmon Steaks With Parsley, Vermouth And Cream 2
> >
> > Recipe By :Karen Barnaby
> > Serving Size : 44 Preparation Time :0:00
> > Categories : Fish (Ocean) Main Dish
> > Seafood
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 4 salmon steaks, 1" thick - (6 oz ea)
> > 1 cup dry white vermouth
> > 1/4 cup bottled or canned clam nectar
> > 2 tablespoons minced shallots
> > 1 garlic clove -- minced
> > 1 cup whipping cream
> > 1/4 cup parsley leaves
> > 1 tablespoon minced chives
> > = (or the green tops of green onion)
> > Salt -- to taste
> > Freshly-ground black pepper -- to taste
> >
> > Preheat the oven to 350 degrees.
> >
> > Arrange the salmon in a baking dish, without overlapping, and sprinkle
> > with salt and pepper. Bake for 10 to 15 minutes, until the salmon is
> > just opaque in the middle. Cover and keep warm.
> >
> > While the salmon is baking, make the sauce. In a small, heavy
> > saucepan, combine the vermouth, clam nectar, shallots and garlic.
> > Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add
> > the whipping cream and boil until the mixture is reduced to 1 1/2 cups.
> >
> > Place half the mixture in a blender or food processor. Add the parsley
> > and purée. Stir into the remaining mixture. If you want a super
> > smooth sauce you can press the sauce through a sieve, but it is not
> > necessary. Return to the pot and boil until the mixture coats a spoon,
> > 2 to 3 minutes. Season with salt and pepper.
> >
> > Add pan juices from the salmon and the chives or green onion to the
> > sauce. Place the salmon on heated plates or a platter, pour the sauce
> > around the steaks and serve immediately.
> >
> > This recipe yields 4 servings.
> >
> > Total Carbohydrates: 16.22 grams
> > Total Carbohydrates minus Fiber: 16.08 grams
> > Carbohydrates per Serving: 4.05 grams
> > Carbohydrates per Serving minus Fiber: 4.02 grams
> >
> > Comments: The sauce also goes well with halibut, cod, sole and
> > chicken.
> >
> > Source:
> > "Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
> > S(Formatted for MC6):
> > "05-28-2003 by Joe Comiskey - Mad's Recipe Emporium"
> > - - - - - - - - - - - - - - - - - -
> > -
> >
> > Per Serving (excluding unknown items): 19 Calories; 2g Fat (92.3%
> > calories from fat); trace Protein; trace Carbohydrate; trace Dietary
> > Fiber; 7mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0
> > Vegetable; 0 Non-Fat Milk; 1/2 Fat.
> >
> >
> > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
> >
> >
> >
> > --
> > No Bread Crumbs were hurt in the making of this Meal.
> > Type 2 Diabetic Since Aug 2004
> > 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> > Weight from 265 down to 219 lbs. and dropping.
> > Continuing to be Manitoban
>
>
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

"mr vee" > wrote in message
...
> Can someone tell me by what rationale these recipes (submitted by Monsur
> Fromage du Pollet) are suited for diabetics? Most diabetics have a weight
> problem (or are at least trying to lose weight), and along with the weight
> goes the question of cholerestol management. These recipes a 1)too
> caloric, 2)too rich in fat, 3)too high on the glycemic scale.

They're low-carb. That tends to mean low-spike; when included in a low-carb
diet, they're good for weight loss too. Low carb diets frequently mean a
rebalancing of cholesterol to give very positive results. A low carb diet
should include at least moderate fat, to ensure proper nutrition. Why do you
think they're high GI? I see nothing high GI here. You'd eat it with a good
portion of veggies or a salad to keep it low-carb, making the whole meal
balanced and healthy.

I've lost 19Kg - more than 40lb - on a low carb diet, and have achieved
excellent control of my diabetes that way. My cholesterol was good to begin
with, but every single one of my blood tests have moved in the right
direction since starting a low-carb diet.

Unfortunately, all my family except me hate salmon, so I never get to cook
this one - but I still like reading the recipe : )

Nicky.

--
A1c 10.5/4.5/<6 Weight 95/76/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

"mr vee" > wrote in message
...
> Can someone tell me by what rationale these recipes (submitted by Monsur
> Fromage du Pollet) are suited for diabetics? Most diabetics have a weight
> problem (or are at least trying to lose weight), and along with the weight
> goes the question of cholerestol management. These recipes a 1)too
> caloric, 2)too rich in fat, 3)too high on the glycemic scale.

They're low-carb. That tends to mean low-spike; when included in a low-carb
diet, they're good for weight loss too. Low carb diets frequently mean a
rebalancing of cholesterol to give very positive results. A low carb diet
should include at least moderate fat, to ensure proper nutrition. Why do you
think they're high GI? I see nothing high GI here. You'd eat it with a good
portion of veggies or a salad to keep it low-carb, making the whole meal
balanced and healthy.

I've lost 19Kg - more than 40lb - on a low carb diet, and have achieved
excellent control of my diabetes that way. My cholesterol was good to begin
with, but every single one of my blood tests have moved in the right
direction since starting a low-carb diet.

Unfortunately, all my family except me hate salmon, so I never get to cook
this one - but I still like reading the recipe : )

Nicky.

--
A1c 10.5/4.5/<6 Weight 95/76/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

Hi Mr Vee

You've made a few assumptions there, so let me make a few as
to where you are coming from.

Let me guess, you a

1.Type 2;
2.On medications;
3.On the ADA diet or an exchange diet, eating 135-180 gms or
more of carbohydrate daily;
4.Using your meter to test your fasting BGs and maybe before
dinner as well;
5.Have a battle to maintain the weight loss you achieved
after diagnosis;

Give me a score out of five there. Oh, if you are a Type 2
using insulin, you may be testing a little more.

So, let's look at your comments:

>Can someone tell me by what rationale these recipes (submitted by Monsur
>Fromage du Pollet) are suited for diabetics?

Based on my reading of the recipes, the rationale that
excessive carbs raise blood glucose. I'll come back to that.

> Most diabetics have a weight problem (or are at least trying
> to lose weight),

Possibly true, for many type 2s, not most diabetics.

>and along with the weight goes the question
> of cholerestol management.

No. That is a seperate problem. Additionally, ingested
cholesterol has little do with serum cholesterol compared to
ingested carbs and fat.

> These recipes a
>1)too caloric,

I'd agree on the Stroganoff (637), and maybe on the Chicken
Broccoli (460). The Baked Chicken and artichokes was 340 -
everything else was well under 200.

>2)too rich in fat,

Again I'd agree on the Stroganoff, but not much else.

>3)too high on the glycemic scale.

I think you need to re-read the Glycemic Scale; see
www.glycemicindex.com.

> If I ate this way, WOW!

Subject to proper portion control, you're right, WOW. You'd
probably have much, much better blood glucose numbers.
Particularly if you read this first:
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm

> If I am wrong, excuse me.

No need, we all need to learn.



Cheers Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.

Hi Mr Vee

You've made a few assumptions there, so let me make a few as
to where you are coming from.

Let me guess, you a

1.Type 2;
2.On medications;
3.On the ADA diet or an exchange diet, eating 135-180 gms or
more of carbohydrate daily;
4.Using your meter to test your fasting BGs and maybe before
dinner as well;
5.Have a battle to maintain the weight loss you achieved
after diagnosis;

Give me a score out of five there. Oh, if you are a Type 2
using insulin, you may be testing a little more.

So, let's look at your comments:

>Can someone tell me by what rationale these recipes (submitted by Monsur
>Fromage du Pollet) are suited for diabetics?

Based on my reading of the recipes, the rationale that
excessive carbs raise blood glucose. I'll come back to that.

> Most diabetics have a weight problem (or are at least trying
> to lose weight),

Possibly true, for many type 2s, not most diabetics.

>and along with the weight goes the question
> of cholerestol management.

No. That is a seperate problem. Additionally, ingested
cholesterol has little do with serum cholesterol compared to
ingested carbs and fat.

> These recipes a
>1)too caloric,

I'd agree on the Stroganoff (637), and maybe on the Chicken
Broccoli (460). The Baked Chicken and artichokes was 340 -
everything else was well under 200.

>2)too rich in fat,

Again I'd agree on the Stroganoff, but not much else.

>3)too high on the glycemic scale.

I think you need to re-read the Glycemic Scale; see
www.glycemicindex.com.

> If I ate this way, WOW!

Subject to proper portion control, you're right, WOW. You'd
probably have much, much better blood glucose numbers.
Particularly if you read this first:
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm

> If I am wrong, excuse me.

No need, we all need to learn.



Cheers Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.