Salmon with mango chutney

Both the salmon and canola oil are good sources of omega-3 fat.
Recipe and photo provided by CanolaInfo.org
170 cal Serves 6
Prep time 0h 20m
Cook time 4h 12m
Total time 4h 32m
Salmon with mango chutney on bed of greens

Ingredients

Directions

  1. Step 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. Step 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. Step 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. Step 4

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

Nutritional information

Per serving (1 fillet)

Calories
170
Protein
23 g
Sodium
170 mg
Potassium
459 mg
Total fat
6 g
Saturated fat
1 g
Cholesterol
60 mg
Carbohydrates
5 g
Fibre
0 g
Sugars
2 g
Added sugars
1.5 g

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