This outstanding recipe comes from Alix Sudlow, who says that the leftovers are delicious for lunch the next day.
Yield: 4 servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 38 grams of protein.
INGREDIENTS:
- 2 tablespoons olive oil
- 2 salmon fillets (about 6 ounces each)
- 1 red bell pepper, deseeded and thickly sliced
- 8 ounces large fresh shrimp, shelled and deveined
- 8 ounces sea scallops, rinsed and patted dry
- 4 cloves of garlic, peeled and chopped
- 1 tablespoon fresh lemon or lime juice (optional)
- 1/2 teaspoon ground red pepper or dried hot red pepper flakes, or a dash of hot pepper sauce
- Salt and black pepper
- 2 tablespoons fresh cilantro and/or parsley, finely chopped
INSTRUCTIONS:
- Heat the olive oil in a large skillet-do not crowd the ingredients-over medium heat. Put the salmon fillets in the skillet, skin side down. Scatter the red pepper slices around. Cook for about 6 minutes on a medium heat, turning once halfway through.
- Add the shrimp, scallops, garlic, lemon juice (if using), red pepper, salt, and pepper. Fry for 2 to 3 minutes more, until the shrimp and scallops are opaque.
- Move to serving dishes. Scatter the cilantro over it, and serve.
