Salmon con Salsa-Fresca

A cool, crunchy vegetable salsa tops broiled salmon to make a quick low calorie, heart healthy main dish.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 12 mins

Salmon con Salsa-Fresca

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Directions

  1. In a large mixing bowl stir together jicama, cucumber, sweet pepper, vinegar, and sugar. Cover and chill.
  2. Rub salmon with oil; sprinkle with salt and red pepper. Heat a large cast-iron skillet or heavy, nonstick skillet. Cook fish, uncovered, over medium heat for 6 minutes per side or until fish just flakes with a fork. Serve immediately, or cover and chill before serving.
  3. To serve, overlap 2 or 3 lettuce leaves each on 4 dinner plates. Top with 2 salmon pieces. Spoon about 2 tablespoons of the jicama and sweet pepper salsa over fish. Makes 4 main-dish servings.
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Nutrition Facts (Salmon con Salsa-Fresca)

  • Per serving:
  • 134 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 15 mg chol. ,
  • 188 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 13 g pro.
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