Cranberries are not just for the holidays. Keep a jar of cranberry chutney on hand to add spicy sweetness to meals year-round. Serve this saucy salmon with a medley of white and wild rice.
2/3 cup cranberry chutney
1 teaspoon grated fresh orange rind
2 tablespoons fresh orange juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon dry mustard
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Combine first 5 ingredients in a small bowl, stirring well.
Place fish, skin sides down, on a broiler pan coated with cooking spray. Sprinkle fish with salt and pepper. Spread cranberry mixture evenly over fish. Broil 10 minutes or until fish flakes easily when tested with a fork.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Oxmoor House Healthy Eating Collection
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