Salmon on a Bed of Greens And Mango

• 1 bunch of arugula
• 1 small head radicchio, about 1/4 pound
• 1 small bulb of jicama ( 1/2 cup grated jicama)
• 1 ripe mango
• 10 ounces skinless fillet of salmon
• 2 teaspoons olive oil
• 1/4 cup fish stock
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons fresh cilantro

1. Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
2. Peel jicama; grate coarsely.
3. Peel mango; cut into cubes.
4. Wash and dry salmon, and use 1 teaspoon of the olive oil to rub on both sides.
5. Prepare stove-top grill, and cook salmon over medium-high heat, following the Canadian rule: measure at thickest part, and cook 8 to 10 minutes to the inch, turning once.
6. In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted.
7. Stir in mango.
8. Season with salt and pepper.
9. Wash, dry and chop cilantro.
10. When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon.
11. Sprinkle with cilantro.

arugula, head radicchio, jicama, mango, fillet of salmon, olive oil, fish stock, salt, freshly ground black pepper, fresh cilantro

Taken from cooking.nytimes.com/recipes/4787 (may not work)