I’ve been buying an extra half pound of salmon so that we can make salmon salad with the leftovers. Coho salmon is really the best and has few bones, even in the center cut.
This recipe is made with produce that is common is Mexican cuisine . The jicama looks like a pointy potato, but is a bit sweet and crunchy inside.
The citrus dressing is a nice contrast to the sweet papaya, and has a little kick from Habanero salsa and ginger. I thought of adding the cilantro after we ate it, so I’ll have to wait until next time to retake the picture with it.
Ingredients: Serves 2
- Several handfuls of clean baby spinach, long stems discarded
- About 1/3 cup sliced jicama
- 1/2 small papaya, sliced into bite sized pieces
- 1/4 medium avocado, sliced
- 1/3 cup of toasted pepitas
- About 1 Tb cilantro leaves
- 3 Tb juice from 1/2 medium lemon and 1 lime
- 1 Tb cold water
- 3 drops Habanero salsa (That’s hot enough for my taste but you are welcome to add more if desired.)
- 1/4 tsp finely grated ginger
- 1/2 tsp honey
- 1/4 tsp sea salt
- 2 Tb olive oil
Make dressing: Combine all ingredients except oil in a jar and shake well. Add oil and shake well to emulsify.
Toast the pepitas (Green pumpkin seeds): Preheat oven to 350′ Measure 1/3 cup of pepitas in a bowl. Sprinkle 1/2 tsp water on them and mix in. Sprinkle 1/4 tsp salt and stir well. Spread on a parchment lined baking sheet and bake for 15 minutes until pepitas are light brown. Cool on a rack.
Place baby spinach on plates, removing the long stems. Slice papaya, avocado and jicama and place on top of spinach.
Place cold salmon on top. Dress with citrus-ginger dressing. Sprinkle toasted pepitas on top.