Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 6 servings
Ingredients
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
Directions
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.
International Fish Cookery
Nutrition facts
Serving Size 1 serving
Calories 230
Calories from Fat 111 (48%)
% Daily Value*
18%Total Fat 12g
18%Saturated
Fat 3.5g
Polyunsaturated Fat 3.2g
Monounsaturated Fat 5g
19%Cholesterol 57mg
11%Sodium 254mg
17%Potassium 580mg
2%Total
Carbohydrate 7g
4%Dietary
Fiber 0.9g
Sugars 3g
Sugar Alcohols 0g
47%Protein 23g