Salmon with mango chutney | Heart and Stroke Foundation

Name: Salmon with mango chutney | Heart and Stroke Foundation
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

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Salmon with mango chutney | Heart and Stroke Foundation

Ingredients

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1/3 cup (75 mL) orange juice1 tbsp (15 mL) finely minced ginger2 tsp (10 mL) canola oil2 tsp (10 mL) low-sodium soy sauce6 (4 oz/125 g each) salmon fillets2 tbsp (25 mL) hot mango chutney1 tbsp (15 mL) orange juice

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Instructions

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Step 1

Home Healthy living Recipes Fish and seafood Salmon with mango chutney

Step 2

Home Healthy living Recipes Fish and seafood Salmon with mango chutney

Step 3

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