| Ingredients: 2.0 medium zucchini - (or 3 small) scrubbed
1.0 can salmon - (6 oz) drained, flaked
29.6 ml mayonnaise
4.9 ml Dijon mustard
4.9 ml chopped dill
1.0 dash Worcestershire sauce
14.8 ml finely-chopped red bell pepper |
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Cooking Instructions: With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices; remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate.
Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon.
This recipe yields 8 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 4.5 grams
Fat: 4 grams
Calories: 60
Comments: You may prepare these up to six hours ahead. Smoked whitefish may be substituted for the salmon. |
