Salmon on a Bed of Greens And Mango
Published April 26, 1994
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 bunch of arugula
1 small head radicchio, about ¼ pound
1 small bulb of jicama (½ cup grated jicama)
1 ripe mango
10 ounces skinless fillet of salmon
2 teaspoons olive oil
¼ cup fish stock
⅛ teaspoon salt
Freshly ground black pepper to taste
2 tablespoons fresh cilantro
Nutritional analysis per serving (2 servings)
34 grams carbs; 78 milligrams cholesterol; 491 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 6 grams fiber; 318 milligrams sodium; 35 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
- Step 2
Peel jicama; grate coarsely.
- Step 3
Peel mango; cut into cubes.
- Step 4
Wash and dry salmon, and use 1 teaspoon of the olive oil to rub on both sides. Prepare stove-top grill, and cook salmon over medium-high heat, following the Canadian rule: measure at thickest part, and cook 8 to 10 minutes to the inch, turning once.
- Step 5
In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted. Season with salt and pepper.
- Step 6
Wash, dry and chop cilantro.
- Step 7
When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon.
Private Notes
Comments
When do we add the mango?
Won’t make again. Used a chayote squash and a full package of arugula. Put down wilted radicchio (should have thin sliced), then arugula and shredded chayote, then mango, fish and topped with cilantro. All for naught; still lame.
When do we add the mango?