Salmon with mango chutneyPrint

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 (4 oz/125 g each) salmon fillets

2 tbsp (25 mL) hot mango chutney

1 tbsp (15 mL) orange juice

DIRECTIONS

1. In shallow bowl or re-sealable plastic bag, combine 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.

2. In small sauce pan or microwave-safe small bowl, combine mango chutney and 1 tbsp (15 mL) orange juice; warm to liquefy chutney.

3. 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.

4. Bake for 10-12 minutes or until fish is opaque and flakes easily with fork.

    

NUTRITIONAL INFO
Per serving (1 fillet)