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Salmon on a Bed of Greens with Mango Salsa
This is dinner party fare--pretty to look at, splendid to taste and, as a bonus, requiring very little last-minute preparation (the salsa can be completed in advance). Wild rice would be a very nice accompaniment. Serve large strawberries to dip in warm chocolate as a special dessert.
  • 1 pound skinned salmon fillets, cut into 4 equal serving pieces
  • 1-1/2 teaspoons cumin
  • 1-1/2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh lemon juice
  • 1 mango, diced
  • 1 cup diced jicama or tart, crisp apple
  • 1 cup diced red bell pepper
  • 1 small fresh green or red chili pepper, seeded and finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 4 cups (loosely packed) watercress, tough stems removed
  • 1 cup shredded carrots

1. Season salmon with 1 teaspoon of cumin, 1/2 teaspoon of coriander and 1/4 teaspoon each salt and black pepper. Drizzle with 1 tablespoon of lemon juice. Cover loosely and let salmon stand 20 to 30 minutes.

2. Preheat broiler and broiler pan.

3. Meanwhile, in a medium bowl, mix mango, jicama, bell pepper, chili pepper, 1 teaspoon of olive oil, 1 tablespoon of lemon juice, and remaining 1/2 teaspoon cumin, 1 teaspoon coriander and 1/4 teaspoon each salt and black pepper. Mix gently and set aside until serving time.

4. Place salmon on preheated broiler pan and broil 3 to 4 inches from heat 3 to 4 minutes, without turning, or until fish is just opaque in thickest part.

5. Meanwhile, in a small bowl or cup, whisk remaining 1 tablespoon lemon juice and 2 teaspoons olive oil.

6. To serve, divide watercress among four dinner plates and top with carrots. Drizzle olive oil and lemon juice dressing over watercress and carrots. Top greens with salmon and spoon salsa over salmon.


Nutritional Information
Per serving: 269 calories, 11g total fat, 1.7g saturated fat, 5.2g monounsaturated fat, 3.2g polyunsaturated fat, 3.5g dietary fiber, 25g protein, 18g carbohydrate, 62mg cholesterol, 356mg sodium.
Good source of: beta-carotene, potassium, omega-3s, vitamin B6, vitamin B12, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35