Here is a quick and easy meal with a gourmet taste.

Makes 6 servings
Cooking time: n/a

Ingredients

  • 1/3 cup orange juice 75 mL
  • 1 Tbsp finely minced ginger 15 mL
  • 2 tsp canola oil 10 mL
  • 2 tsp low-sodium soy sauce 10 mL
  • 6 salmon fillets (4 oz/125 g each) 6
  • 2 Tbsp hot mango chutney 30 mL
  • 1 Tbsp orange juice 15 mL 

Instructions

  1. In shallow bowl or re-sealable plastic bag, combine orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with 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 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 in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork

Notes

Yield: 6 servings, Serving Size: 1 fillet.

Courtesy of canolainfo.org.

Nutritional Information

Per Serving
Calories 170
Total fat 6 g
Saturated fat 1 g
Cholesterol 60 mg
Sodium 170 mg
Carbohydrates 5 g
Fiber 0 g
Protein 23 g

Donate to diabetes research today!