Mango Lime Salmon on Tropical Watercress Salad

Tested Till Perfect

Sunny mango-glazed salmon with a fruity salad is a tender, light entrée for a romantic dinner à deux.

Servings: 2

Ingredients:

Nutritional Info
Per serving: about -
cal 599
pro 38 g
total fat 40 g
sat. fat 5 g
carb 25 g
fibre 6 g
chol 93 mg
sodium 403 mg
% RDI: -
calcium 13%
iron 30%
vit A 60%
vit C 90%
folate 47%
    1/2 cup (125 mL) mango juice blend
    1/2 tsp (2 mL) cornstarch
    2 tsp (10 mL) water
    1 tsp (5 mL) lime juice
    1/2 tsp (2 mL) hot pepper sauce
    2 salmon fillets (each 6 oz/175 g)
    Pinch each salt and pepper
    Watercress Salad:
    3 tbsp (50 mL) vegetable oil
    2 tbsp (25 mL) lime juice
    1 tsp (5 mL) sweet mustard
    1/4 tsp (1 mL) hot pepper sauce
    Pinch each salt and pepper
    1 bunch watercress, trimmed
    Half can (14 oz/398 mL) hearts of palm, rinsed and cut in strips
    Half mango, peeled and cut in strips
    Half avocado, peeled and sliced

Preparation:

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.

 





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