Salmon Jicama Salad
o JICAMA SALAD:
o 1/2 teaspoon salt
o 1 cup jicama, cut into 1/4-inch cubes
o 1 cup mango, cut into 1/4-inch cubes
o 3 scallions, chopped
o 1 tablespoon grated ginger
o 2 tablespoon olive oil
o 1 small red onion, sliced thin
o juice from 2 limes
o 2 tablespoons cilantro, chopped
o 1 tablespoon mint, chopped
o SALMON:
o 1/2 tablespoon smoked paprika
o 1/2 teaspoon ginger powder
o 1/8 teaspoon salt
o fresh ground pepper
o 2 tablespoons olive oil
o 1 pound wild salmon, skin on with pin bones removed
Directions
To make jicama salad, mix all ingredients in a bowl.
For salmon, heat a skillet over medium heat. Season salmon with pepper, salt, paprika and ginger powder. Add olive oil to the pan and sear fish skin side down on medium heat about 3 minutes. Turn off the heat and flip the salmon. Let salmon sit in the skillet about a minute. Cut into 2 ounce pieces. Serve on top of the salad.
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- JICAMA SALAD:
- 1/2 teaspoon salt
- 1 cup jicama, cut into 1/4-inch cubes
- 1 cup mango, cut into 1/4-inch cubes
- 3 scallions, chopped
- 1 tablespoon grated ginger
- 2 tablespoon olive oil
- 1 small red onion, sliced thin
- juice from 2 limes
- 2 tablespoons cilantro, chopped
- 1 tablespoon mint, chopped
- SALMON:
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ginger powder
- 1/8 teaspoon salt
- fresh ground pepper
- 2 tablespoons olive oil
- 1 pound wild salmon, skin on with pin bones removed
Directions
To make jicama salad, mix all ingredients in a bowl.
For salmon, heat a skillet over medium heat. Season salmon with pepper, salt, paprika and ginger powder. Add olive oil to the pan and sear fish skin side down on medium heat about 3 minutes. Turn off the heat and flip the salmon. Let salmon sit in the skillet about a minute. Cut into 2 ounce pieces. Serve on top of the salad.