CITRUS-PEPPER POACHED SALMON SALAD WITH JICAMA SLAW

Ingredients Weight Measure
Salmon fillets, 3 oz. 24 oz.
Orange juice 1-1/2 cups
Lemon juice 1/2 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Brown sugar 1 Tbsp.
Jicama, shredded 8 cups
Red peppers, sliced 1/2 ea.
Flat leaf parsley, chopped 2 Tbsp.
Red onion, sliced 1 cup
Coleslaw dressing 1-1/2 to 2 cups
Salt to taste
Lemon, preserved garnish

Method

  1. Combine salmon, juices, TABASCO® Sauce and sugar in saucepan and bring to a light simmer. Poach 3-5 min. until salmon is just done. Remove and cool.
  2. Combine jicama, red peppers, parsley, red onions, and coleslaw dressing. Season to taste with salt.
  3. Serve salmon over coleslaw with preserved lemon garnish.

Yield: 8 servings