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Salmon and Papaya Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Other Time: 15 minutes
Cuisine Type: Thai
Ingredients:
  • 1/2 tsp cardamom, ground
  • 1 tsp cumin seed
  • 2 tsp lime zest
  • 1 tbsp lime juice
  • 2 tbsp orange juice, fresh
  • 1 tbsp soy sauce, low sodium
  • 1 tbsp honey
  • 1/4 tsp pepper, black freshly ground
  • 2 fillet fish, salmon, fresh, cut into 4 portions
  • 4 oz arugula, baby (~5 2/3 cups)
  • 1 papaya, peeled, seeded, diced into 1/4" cubes (~2 1/4 cups)
  • 1 mango, peeled, pitted, diced into 1/4" cubes (~1 1/4 cups)
  • 1 orange, peeled, segmented (~3/4 cup)
Instructions:
  1. Cooking
    1. In a pan over medium heat, toast the cardamom and cumin seed until fragrant, about 2 minutes.
    2. Transfer to a bowl.
    3. Mix the seed with the lime zest, lime juice, orange juice, soy, honey and pepper.
    4. Place the salmon portions in a resealable plastic bag and pour the marinade over top.
    5. Seal and marinate for 15 minutes in the refrigerator.
    6. Preheat the broiler.
    7. Remove the salmon from the marinade and place the liquid in a small pot.
    8. Place the salmon on a broiling pan and cook for 7 minutes until cooked but still pink in the centre.
    9. Meanwhile, bring the pot containing the marinade to a boil and set aside.
    10. Distribute the arugula amongst plates and top with fruit pieces.
    11. Place the salmon portions onto the fruit and drizzle with the marinade.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26913%
Total Fat 10g15%
    Saturated Fat 2g10%
    Trans Fat 0g--
Cholesterol 50mg17%
Sodium 196mg8%
Total Carbohydrate 28g9%
    Dietary Fiber 4g15%
    Sugars 21g--
Protein 19g38%
Vitamin A 2054iu41%
Vitamin C 96mg160%
Calcium 104mg10%
Iron 1mg8%