Salmon with Mango Chutney
Here is a quick and easy meal with a gourmet taste.
Servings
6
servingsCalories
170
kcalServing Size
1 fillet
Ingredients
1/3 cup 75 ml orange juice
1 tbsp 15 ml finely minced ginger
2 tsp 10 ml canola oil
2 tsp 10 ml low-sodium soy sauce
6 6 salmon fillets (4 oz / 125 g each)
2 tbsp 30 ml hot mango chutney
1 tbsp 15 ml orange juice
Directions
- In shallow bowl or re-sealable plastic bag, combine 1/3 cup (75 mL) orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with orange juice 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 remaining 1 Tbsp (15 mL) 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 preheated oven for 10-12 minutes or until fish is opaque and flakes easily with fork.
Nutrition Facts
6 servings per recipe
- Amount Per ServingCalories170
- % Daily Value *
- Total Fat
6g
8%
- Saturated Fat 1g 5%
- Cholesterol 60mg 20%
- Sodium 170mg 8%
- Total Carbohydrate
5g
2%
- Dietary Fiber 0g 0%
- Protein 23g 46%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
