Salmon with Mango Chutney
Here is a quick and easy meal with a gourmet taste.
Makes 6 servings
Cooking time: n/a
Ingredients
- 1/3 cup orange juice 75 mL
- 1 Tbsp finely minced ginger 15 mL
- 2 tsp canola oil 10 mL
- 2 tsp low-sodium soy sauce 10 mL
- 6 salmon fillets (4 oz/125 g each) 6
- 2 Tbsp hot mango chutney 30 mL
- 1 Tbsp orange juice 15 mL
Instructions
- In shallow bowl or re-sealable plastic bag, combine orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with mixture. Marinate in refrigerator for 4 hours. Remove salmon and discard marinade.
- In small sauce pan or microwave-safe small bowl, combine mango chutney and orange juice; warm to liquefy chutney.
- Preheat oven to 375 ºF (190 ºC). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture.
- Bake in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork
Notes
Yield: 6 servings, Serving Size: 1 fillet.
Nutritional Information
Per Serving
| Calories | 170 |
| Total fat | 6 g |
| Saturated fat | 1 g |
| Cholesterol | 60 mg |
| Sodium | 170 mg |
| Carbohydrates | 5 g |
| Fiber | 0 g |
| Protein | 23 g |
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