Mango Lime Salmon on Tropical Watercress Salad
This recipe makes 2 servings servings
|Per serving: about||-|
|total fat||40 g|
|sat. fat||5 g|
- Portion size: 2
Sunny mango-glazed salmon with a fruity salad is a tender, light entree for a romantic dinner for two.
- 1/2 cup 1/2cupmango juice blend
- 1/2 tsp 1/2tspcornstarch
- 2 tsp 2tspwater
- 1 tsp 1tsplime juice
- 1/2 tsp 1/2tsphot pepper sauce
- 2 2salmon filletsalmon fillets, (6 oz/175 g each)
- pinch pinchsalt
- pinch pinchpepper Watercress Salad
- 3 tbsp 3tbspvegetable oil
- 2 tbsp 2tbsplime juice
- 1 tsp 1tspsweet mustard
- 1/4 tsp 1/4tsphot pepper sauce
- pinch pinchsalt
- pinch pinchpepper
- 1 bunch 1bunchtrimmed watercress
- 1/2 can (14oz) 1/2can (14oz)rinsed hearts of palm, cut in strips
- 1/2 1/2peeled mangomangoes, cut in strips
- 1/2 1/2peeled and sliced avocadoavocados
In saucepan, bring mango juice to boil; boil for 3 minutes or until reduced by half. Whisk cornstarch into water; whisk into juice and cook until thickened. Stir in lime juice and hot pepper sauce.
Make 1-inch (2.5 cm) long cuts about 1 inch (2.5 cm) apart along 1 side of each salmon fillet; fan slightly and place on foil-lined rimmed baking sheet. Sprinkle with salt and pepper; brush with mango mixture. Bake in 450°F (230°C) oven for about 10 minutes or until fish flakes easily when tested with fork. Broil for 2 to 3 minutes or until fish is golden.
Watercress Salad: Meanwhile, in small bowl, whisk together oil, lime juice, mustard, hot pepper sauce, salt and pepper. In large bowl, toss watercress with half of the dressing; divide between plates. In same bowl, toss together remaining dressing, hearts of palm, mango and avocado; arrange on watercress. Place salmon alongside.