A fragrant aroma will fill your kitchen while the chutney bakes over the salmon, ensuring moist and tender fillets every time.
Chutney Salmon - Delicious Decisions
Calories234 Per Serving
Protein31g Per Serving
Fiber1g Per Serving
|Total Fat||5.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||1 g|
1 carbohydrate, 4 lean meat
4 salmon fillets with skin (about 5 ounces each)
1/4 teaspoon garlic powder
1/2 cup mango chutney (any variety)
1 teaspoon dried parsley (crumbled)
1/2 teaspoon ground cumin
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
Place the fish with the skin side down on the baking sheet. Sprinkle the garlic powder over the fish.
Spoon the chutney into a small bowl, cutting any large fruit pieces. Stir in the parsley and cumin. Spread over the top side of the fish.
Bake for 20 minutes, or until the fish is cooked to the desired doneness.
Cooking Tip: If you can find mango chutney with ginger, it is particularly good in this dish.
Tip: Serving size 3 oz. fish
This recipe is reprinted with permission from American Heart Association Quick & Easy Meals, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.