"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Salmon Con Salsa-Fresca Recipe

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This recipe for Salmon Con Salsa-Fresca, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 small jicama, peeled and shredded
1 small cucumber
1 small red sweet pepper
3 tbsp white vinegar or rice vinegar
12 ozs skinless salmon fillet, cut into 8 1-1/2 inch-thick pieces
1/2 tsp sugar
1 tbsp oil
1/4 tsp salt
1/4 to 1/2 tsp ground red pepper
1 head bibb lettuce

Directions:
Directions:
In large mixing bowl stir together jicama (hick-ah-ma) and next 3 items; cover and chill. Rub salmon with oil. Sprinkle with salt and red pepper. Heat a large cast iron skillet or other. Cook fish uncovered over med. heat 6 min. per side or until fish just flakes with a fork. Serve immediatlely, or cover and chill before serving. To serve overlap 2 or 3 lettuce leaves on each of 4 dinner plates. Top with 2 salmon pieces. Spoon 2 tbsp. of jicama salsa over fish. Makes 4 main dish servings. Prep 25 min. Cook 12 min.

Personal Notes:
Personal Notes:
calories 134 - total fat 6g - saturated fat 1 g - cholestrol 15mg - sodium 188mg - carbohydrate 6g - fiber 1g - protein 13g - vitamin c 56% - calcuim 2% - iron 7% - Source: Better Homes & Garden

 

 

 

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