Baked Salmon with Ginger-Fruit Relish

Yield: 4 servings (serving size: 1 fillet and 1 cup relish)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 470
  • Calories from fat: 38%
  • Fat: 20g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 10.7g
  • Polyunsaturated fat: 4.1g
  • Protein: 36.2g
  • Carbohydrate: 37.3g
  • Fiber: 2.7g
  • Cholesterol: 111mg
  • Iron: 1.6mg
  • Sodium: 283mg
  • Calcium: 40mg

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

  1. To prepare relish, combine first 13 ingredients in a bowl. Cover and chill 1 hour, stirring mixture occasionally.
  2. Preheat oven to 400°.
  3. 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.
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