Salmon with mango chutney
Both the salmon and canola oil are good sources of omega-3 fat.
170 cal Serves 6
Prep time 0h 20m
Cook time 4h 12m
Total time 4h 32m
Step 1In 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.
Step 2In small sauce pan or microwave-safe small bowl, combine mango chutney and 1 tbsp (15 mL) orange juice; warm to liquefy chutney.
Step 3Preheat 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.
Step 4Bake for 10-12 minutes or until fish is opaque and flakes easily with fork.
Per serving (1 fillet)
- 23 g
- 170 mg
- 459 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- 60 mg
- 5 g
- 0 g
- 2 g
- Added sugars
- 1.5 g
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