Servings: 4 Yield: 4 salmon fillets plus 8 cups salad Active Time 15 mins Total Time 35 mins
- 6-oz. salmon fillets
- Mango chutney
- Soy sauce
- Toasted sesame seeds
- Butter lettuce
- Green onions
- Vinaigrette salad dressing (see recipe below)
1. Preheat the oven to 400 degrees F. Lay four 6-oz. salmon fillets, skin-side down, in a foil-lined shallow baking pan. In a small bowl, combine 1/2 cup mango chutney and 2 Tbs. soy sauce. Spoon the mixture evenly over the fish. Bake for 13 to 16 minutes, until the fish flakes easily with a fork. Meanwhile, make salad: combine 1 small head torn butter lettuce (8 cups), 1 sliced pear, 1/4 cup chopped toasted cashews (if desired), 2 thinly sliced green onions, and salad dressing to coat.
- To make a quick vinaigrette, whisk together 3 Tbs. olive oil, 1 Tbs. lemon juice, 1/2 tsp. Dijon mustard, and a pinch of salt.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 497, Fat, total (g): 21, chol. (mg): 94, sat. fat (g): 3, carb. (g): 38, Monounsaturated fat (g): 11, Polyunsaturated fat (g): 6, Trans fatty acid (g): , fiber (g): 3, sugar (g): 23, pro. (g): 36, vit. A (IU): 3797, vit. C (mg): 9, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 14, Pyridoxine (Vit. B6) (mg): 2, Folate (µg): 133, Cobalamin (Vit. B12) (µg): 5, sodium (mg): 968, Potassium (mg): 1207, calcium (mg): 71, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.