Jerk Salmon

2 Servings: Each Counts as: 2 Life Proteins, 3 Life Carbs, 1 Life Fat

2 tbsp. dry jerk seasoning 
2 (4 oz.) boneless skinless salmon fillets 

1 tbsp. horseradish 
1/4 cup apricot preserves 
1 head of iceberg lettuce

1. Preheat grill to high heat 
2. Coat grill with olive oil 

3. Rub 1 tbsp. of seasoning on each fillet 
4. Grill fillets for 3-4 minutes each side
5. Mix horseradish and apricot preserve 
6. Once salmon is fully cooked, place fillets on a layer of iceberg lettuce, add sauce to each fillet and top with another layer of iceberg lettuce.

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