Herbed Smoked Salmon in Tomato Halves with Jicama Salad


26.2g
Net Carbs
Prep Time: 20 Minutes
Style: American
Cook Time: 20 Minutes
Phase: Phase 4

18.4g

Protein

24.3g

Fat

8g

Fiber

422g

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1/2 Each medium tomato, core and seeds removed
  • 1/8 Teaspoon Italian seasoning or herb blend
  • 1/8 Teaspoon extra-virgin olive oil
  • 1 Ounce smoked salmon (lox)
  • 1 1/4 Each large eggs
  • 1/2 Tablespoon fresh chives
  • 1/4 Teaspoon grated Parmesan cheese
  • 1/4 Tablespoon cream cheese
  • 1 Cup sliced fennel
  • 1/2 Cup chopped jicama
  • 1 Serving Sweet Mustard Dressing
  • 1/2 Cup cooked wild rice

DIRECTIONS

Use the Atkins recipe to make Sweet Mustard Dressing for the salad.
  1. Preheat broiler. 
  2. Cut tomato in half and scoop out seeds.  Drizzle with a little olive oil and sprinkle with herbs.  Broil for about 3 minutes to heat up tomato.  Turn off broiler and close oven door. 
  3. Meanwhile, cook the eggs, salmon, cream cheese and chives together in a nonstick skillet. 
  4. Remove tomato from the oven and fill with the egg mixture.  Sprinkle with the Parmesan cheese. 
  5. Cook wild rice according to package instructions.
  6. Combine the fennel and diced jicama with the dressing.  Serve with rice and tomato. 
 

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based off the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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