Grilled Salmon with Jicama Orange Salsa

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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
Note: For each teaspoon of the NutriFit Calyso Salt Free Spice Blend you may substitute: 1/2 tsp. ground chiles, 1/4 tsp. cumin, 1/8 tsp. black pepper, and 1/8 tsp. garlic powder.
  1. In a small bowl, gently mix the orange and the jicama. Set aside.
  2. Wash the salmon and pat it dry with paper towels. Season the salmon with the lemon juice, spice blend, and olive oil.
  3. 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.
  4. Put one-third of the jicama salso on each of three plates and place two pieces of the hot salmon alongside.

Copyright (c) 2006 Jackie Keller. Published in the United States by Avery. All Rights Reserved.
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