Poached Salmon with Papaya Avocado Salsa
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 341341 cal |
| pro | 26 g26g pro |
| total fat | 21 g21g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 13 g13g carb |
| fibre | 5 g5g fibre |
| chol | 70 mg70mg chol |
| sodium | 75 mg75mg sodium |
| Sugars | 5 g5g Sugars |
Ingredients
- Salsa:
- 1 papaya , peeled, seeded and diced1 papaya or mango, peeled, seeded and diced
- 1 avocado , pitted, peeled and chopped1 avocado, pitted, peeled and chopped
- 1 green onion , finely chopped1 green onion, finely chopped
- 1 tbsp lemon juice 1 tbsp lemon juice
- 2 tsp Splenda® No Calorie Sweetener, Granular 2 tsp Splenda® No calorie Sweetener, Granular
- 2 tsp thinly sliced hot red pepper rounds , (optional)2 tsp thinly sliced hot red pepper rounds, (optional)
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
- 2 cups vegetable stock 2 cups vegetable stock
- 4 salmon fillets , (5 oz/140 g each)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 :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
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