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Related recipes: Fish, Lettuce, Low-Carb, Low-Sugar, Main Dishes, National Fisheries Institute, Salmon, Tomatoes
Yield: 6 servings
1 1/2 lbs salmon fillets, skinned
coarse rock salt
2 large tomatoes, peeled, seeded, and diced
1 small white onion, chopped
juice of 6 limes, about 3/4 cup
1/2 tsp salt
1 tsp sugar
1/2 tsp white pepper
salad greens or avocado halves
Lay the salmon in a ceramic or glass dish on a bed of rock salt. Cover with more rock salt. Cover and refrigerate overnight or up to 2 days.
Drain and rinse off the salt. Dice the fish.
Combine with the tomatoes and onions in a bowl. Pour lime juice over and season with salt, pepper, and sugar. Mix well and chill for 4-6 hours or overnight before serving on salad greens or avocado.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
