Both the salmon and canola oil are good sources of omega-3 fat.
Recipe and photo provided by CanolaInfo.org
170 cal Serves 6
Prep time
0h 20m
Cook time
4h 12m
Total time
4h 32m
Ingredients
- 1/3 cup (75 mL) orange juice
- 1 tbsp (15 mL) finely minced ginger
- 2 tsp (10 mL) canola oil
- 2 tsp (10 mL) low-sodium soy sauce
- 6 (4 oz/125 g each) salmon fillets
- 2 tbsp (25 mL) hot mango chutney
- 1 tbsp (15 mL) orange juice
Directions
Step 1
In shallow bowl or re-sealable plastic bag, combine orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with orange juice mixture. Marinate in refrigerator for 4 hours. Remove salmon and discard marinade.
Step 2
In small sauce pan or microwave-safe small bowl, combine mango chutney and 1 tbsp (15 mL) orange juice; warm to liquefy chutney.
Step 3
Preheat oven to 375 ºF (190 ºC). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture.
Step 4
Bake for 10-12 minutes or until fish is opaque and flakes easily with fork.
Nutritional information
Per serving (1 fillet)