Poached Salmon with Papaya Avocado Salsa
15 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 341 |
| pro | 26 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 5 g |
| chol | 70 mg |
| sodium | 75 mg |
| Sugars | 5 g |
- Portion size: 4
Ingredients
-
Salsa:
- 1 1papaya or mango, peeled, seeded and diced
- 1 1avocadoavocados, pitted, peeled and chopped
- 1 1green oniongreen onions, finely chopped
- 1 tbsp 1tbsplemon juice
- 2 tsp 2tspSplenda® No Calorie Sweetener, Granular
- 2 tsp 2tspthinly sliced hot red pepper roundhot red pepper rounds, (optional)
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 2 cups 2cupsvegetable stock
- 4 4salmon filletsalmon 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®
