Salmon with Mango Chutney

Salmon with Mango Chutney

4-hour 27-Minuterecipe Serves 6
This diabetes-friendly favourite makes a quick and easy meal with a gourmet taste.
4-hour 27-Minuterecipe Serves 6


1/3 cup
Orange Juice
1 tbsp
2 tsp
Canola Oil
2 tsp
Low sodium soy sauce
Boneless skinless salmon fillets
2 tbsp
Mango chutney
1 tbsp
Orange Juice


Prep: 4-hour 15-Minute | Cook: 12-minute
  • 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

    In small sauce pan or microwave-safe small bowl, combine mango chutney and orange juice; warm to liquefy chutney.

  • 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.

  • 4

    Bake in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork.

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Last updated: August 28th, 2020

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