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.