Your password has been sent to the email address you gave us. Look for it in your inbox!
1 papaya or mango, peeled, seeded and diced
1 avocado, pitted, peeled and chopped
1 green onion, finely chopped
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated
2 tsp (10 mL) thinly sliced hot red pepper rounds (optional)
Pinch each salt and pepper
2 cups (500 mL) vegetable stock
4 salmon fillets (5 oz/140 g each)
In bowl, combine papaya, avocado, green onion, lemon juice, SPLENDA® Granulated, hot pepper (if using), salt and pepper. Set aside.
In shallow Dutch oven or skillet large enough to hold fish in single layer, bring 4 cups (1 L) water and vegetable stock to boil; reduce heat to simmer. Add salmon; cover and barely simmer for 10 minutes or until fish flakes easily when tested.
Transfer fish to plates; spoon salsa over top.
Nutrition InformationAmount per Serving
Serving Size: 1 salmon fillet
Total Calories: 341
Calories from Fat: 189
Total Fat: 21 g
Saturated Fat: 4 g
Cholesterol: 70 mg
Sodium: 75 mg
Total Carbohydrates: 13 g
Fibre: 5 g
Sugars: 5 g
Protein: 26 g