Poached Salmon with Papaya Avocado Salsa Recipe

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.


  • 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)

Nutrition information

per serving
Total Calories 341
Calories from Fat 189
Total Fat 21.00g
Saturated Fat 4.00g
Cholesterol 70mg
Sodium 75.00mg
Total Carbohydrates 13.0g
Fibre 5.00g
Sugars 5.00g
Protein 26.00g

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