Mango Chutney Salmon – a delicious recipe with orange juice, ginger, canola oil, soy sauce, salmon, mango. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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
2. In small sauce pan or microwave-safe small bowl, combine mango chutney and orange juice; warm to liquefy chutney.
3
3. Preheat oven to 375 u00b0F (190 u00b0C). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture.
4
4. Bake in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork
5
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354
kcal
Calories
22
g
Fat
5
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup orange juice, 1 Tbsp finely minced ginger, 2 tsp canola oil, 2 tsp low-sodium soy sauce, and more.
Yes, Mango Chutney Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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