Poached Salmon with Papaya Avocado Salsa
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| Total Calories | 341 |
| Total Fat | 21 g |
| saturated_fat | 4 g |
| Cholesterol | 70 mg |
| Sodium | 75 mg |
| Carbohydrate | 13 g |
| Fibre | 5 g |
| Sugars | 5 g |
| Protein | 26 g |
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Salsa:
1 papaya or mango, peeled, seeded and diced
1 avocado, pitted, peeled and chopped
1 green onion, finely chopped
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) SPLENDA® No calorie Sweetener, Granulated
2 tsp (10 mL) thinly sliced hot red pepper rounds (optional)
Pinch each salt and pepper
2 cups (500 mL) vegetable stock
4 salmon fillets (5 oz/140 g each)
Preparation:
Salsa: In bowl, combine papaya, avocado, green onion, lemon juice, SPLENDA® Granulated, hot pepper (if using), salt and pepper. Set aside.
In shallow Dutch oven or skillet large enough to hold fish in single layer, bring 4 cups (1 L) water and vegetable stock to boil; reduce heat to simmer. Add salmon; cover and barely simmer for 10 minutes or until fish flakes easily when tested. Transfer fish to plates; spoon salsa over top.
Additional Information
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Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda® recipe ideas, click here. |
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