This was fine so I would rate it as "good," but we weren't crazy about it, and I'd rather make other salmon dishes like the CL bourbon salmon, the orange marmalade salmon, or the one marinated with pineapple juice. The salmon was nice and moist, but I didn't pick up much flavor beyond its own, and the fruit relish--despite my adding a half a jalapeno--seemed more like a fruit salad than a relish. I would recommend lime juice in the fruit relish--which I didn't use--and lime juice over the fish--which I did. Served with couscous and steamed swiss chard.
Marinated Salmon with Mango-Kiwi Relish
Marinate salmon fillets in a homemade mixture of honey, soy sauce, and olive oil, cook in a grill pan or skillet, and serve with a homemade fruit relish for an easy salmon entree with a tropical twist. Pair with mixed greens and steamed couscous for a complete meal.
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- Calories: 321
- Calories from fat: 39%
- Fat: 13.8g
- Saturated fat: 3.2g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 3.3g
- Protein: 36.8g
- Carbohydrate: 10.9g
- Fiber: 1.3g
- Cholesterol: 87mg
- Iron: 0.8mg
- Sodium: 128mg
- Calcium: 33mg
- 1 tablespoon honey
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1/2 cup diced peeled mango
- 1/2 cup cubed peeled kiwifruit
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh orange juice
- To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
- While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
- While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
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