Baked Salmon with Ginger-Fruit Relish

recipe

Yield:

4 servings (serving size: 1 fillet and 1 cup relish)

Recipe from

Cooking Light

Nutritional Information

Calories 470
Caloriesfromfat 38 %
Fat 20 g
Satfat 3.2 g
Monofat 10.7 g
Polyfat 4.1 g
Protein 36.2 g
Carbohydrate 37.3 g
Fiber 2.7 g
Cholesterol 111 mg
Iron 1.6 mg
Sodium 283 mg
Calcium 40 mg

Ingredients

Relish:
2 cups finely chopped peeled mango
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped seeded peeled cucumber
3 tablespoons chopped fresh parsley
2 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon honey
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, undrained
Salmon:
2 tablespoons Dijon mustard
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
2 teaspoons olive oil
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
Cooking spray

Preparation

To prepare relish, combine first 13 ingredients in a bowl. Cover and chill 1 hour, stirring mixture occasionally.

Preheat oven to 400°.

To prepare salmon, combine mustard and next 4 ingredients (mustard through 1/8 teaspoon black pepper) in a small bowl. Place fillets on a jelly-roll pan coated with cooking spray; brush fillets with mustard mixture. Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork. Serve with relish.

Ken Haedrich,

Cooking Light

May 2001
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