[Ingredients]
JICAMA SALAD:1/2 teaspoon salt
1 cup jicama, cut into 1/4-inch cubes
1 cup mango, cut into 1/4-inch cubes
3 scallions, chopped
1 tablespoon grated ginger
2 tablespoon olive oil
1 small red onion, sliced thin
juice from 2 limes
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped
SALMON:
1/2 tablespoon smoked paprika
1/2 teaspoon ginger powder
1/8 teaspoon salt
fresh ground pepper
2 tablespoons olive oil
1 pound wild salmon, skin on with pin bones removed
[Directions]
1) To make jicama salad, mix all ingredients in a bowl.
2) For salmon, heat a skillet over medium heat. Season salmon with pepper, salt, paprika and ginger powder. Add olive oil to the pan and sear fish skin side down on medium heat about 3 minutes. Turn off the heat and flip the salmon. Let salmon sit in the skillet about a minute. Cut into 2 ounce pieces. Serve on top of the salad.
