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Poached Salmon with Papaya Avocado Salsa

Prep Time :
Bake Time :
Makes :
4 servings
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This recipe is:

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 Information

Amount 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

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