Ingredients
- 1 bunch of arugula
- 1 small head radicchio, about 1/4 pound
- 1 small bulb of jicama ( 1/2 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 Information
Nutritional analysis per serving (2 servings)
494 calories; 25 grams fat; 5 grams saturated fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 35 grams protein; 78 milligrams cholesterol; 321 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
- Peel jicama; grate coarsely.
- Peel mango; cut into cubes.
- 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.
- In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted. Stir in mango. Season with salt and pepper.
- Wash, dry and chop cilantro.
- When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon. Sprinkle with cilantro.
30 minutes
Dining and Cooking