• 1/2 small jicama, peeled and shredded
  • 1 small cucumber, seeded and finely diced
  • 1 small red sweet pepper, cut into matchstick strips
  • 3 tablespoons white vinegar or rice vinegar
  • 1/2 teaspoon sugar
  • 12 ounces skinless salmon fillet, cut into eight 1-1/2-inch-thick pieces
  • 1 tablespoon cooking oil
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1 head Bibb lettuce


1. In a large mixing bowl stir together jicama, cucumber, sweet pepper, vinegar, and sugar. Cover and chill.

2. Rub salmon with oil; sprinkle with salt and red pepper. Heat a large cast-iron skillet or heavy, nonstick skillet. Cook fish, uncovered, over medium heat for 6 minutes per side or until fish just flakes with a fork. Serve immediately, or cover and chill before serving.

3. To serve, overlap 2 or 3 lettuce leaves each on 4 dinner plates. Top with 2 salmon pieces. Spoon about 2 tablespoons of the jicama and sweet pepper salsa over fish. Makes 4 main-dish servings.

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