ROTD: Pan Seared Salmon with Shrimp, Avocado, and Mango Salsa Salmon: • Cooking spray • 4 (6-ounce) salmon fillets (about 1 inch thick) • 1/4 teaspoon salt • 1/4 teaspoon black pepper • Salsa: • 1 cup cubed peeled ripe mango • 1/2 cup medium shrimp, cooked and peeled • 1/4 cup chopped red onion • 2 tablespoons chopped fresh cilantro • 2 tablespoons fresh lime juice • 1 tablespoon olive oil • 1 jalapeño pepper, seeded and chopped • 6 cups gourmet salad greens • 2 tablespoons fresh lime juice • 1/4 teaspoon salt • 1/8 teaspoon freshly ground black pepper • 1 peeled avocado, cut into 1/4-inch wedges Preparation To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once. To prepare salsa, combine mango and the next 6 ingredients (mango through jalapeño) in a medium bowl, and toss well to combine. Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture. per serving • Calories: 500 • Calories from fat: 54% • Fat: 30g • Saturated fat: 5.5g • Monounsaturated fat: 14g • Polyunsaturated fat: 8.2g • Protein: 42g • Carbohydrate: 15g • Fiber: 5g • Cholesterol: 155mg • Iron: 3.2mg • Sodium: 482mg • Calcium: 92mg
Posted on: Sat, 03 Jan 2015 15:23:46 +0000
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