Salmon on a Bed of Greens And Mango
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 1bunch of arugula
- 1small head radicchio, about ¼ pound
- 1small bulb of jicama ( ½ cup grated jicama)
- 1ripe mango
- 10ounces skinless fillet of salmon
- 2teaspoons olive oil
- ¼cup fish stock
- ⅛teaspoon salt
- Freshly ground black pepper to taste
- 2tablespoons fresh cilantro
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. Stir in mango. 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. Sprinkle with cilantro.
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