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- 1 large navel orange, peeled and diced
- 2/3 cup finely diced jicama
- 1 pound salmon fillet, cut into 8 small pieces
- 1 tablespoon lemon juice
- 1 teaspoon NutriFit Calypso Salt Free Spice Blend
- 1 teaspoon extra-virgin olive oil
- In a small bowl, gently mix the orange and the jicama. Set aside.
- Wash the salmon and pat it dry with paper towels. Season the salmon with the lemon juice, spice blend, and olive oil.
- In a nonstick skillet that has been heated to medium-high temperature, sear the fish (panfry over high heat) for 1-2 minutes on each side. Turn fish carefully, as it is delicate and may fall apart.
- Put one-third of the jicama salso on each of three plates and place two pieces of the hot salmon alongside.
