Your password has been sent to the email address you gave us. Look for it in your inbox!
16 oz (450 g) of skinless salmon fillet
3/8 cup (95 mL) sake
1/3 cup (80 mL) rice vinegar
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
A few leaves of coriander
A drizzle of olive oil (1/2 tbsp – 8 mL)
Coriander shoots, if desired
Dice the mangoes and cut the pitted litchis in half.
In a pan, saute the fruit and sake for a few seconds.
Add the SPLENDA® Granulated and the rice vinegar and cook 2 minutes.
Set aside in a bowl in the refrigerator.
Season the piece of salmon and grill all sides 1 or 2 minutes.
Cut in pieces of the same size.
Drizzle the olive oil and add coriander leaves to the cold mango and litchi salad.
Place the mango and litchi salad on a rectangular plate in a linear way; add the pieces of salmon over the salad so they overlap.
Decorate with coriander shoots.
Nutrition InformationAmount per Serving
Nutritional information based on a recipe made without the coriander shoots.
Serving Size: 1/4 recipe
Total Calories: 350
Calories from Fat: 90
Total Fat: 10 g
Saturated Fat: 1.5 g
Cholesterol: 70 mg
Sodium: 210 mg
Total Carbohydrates: 30 g
Fibre: 2 g
Sugars: 22 g
Protein: 26 g