Mango Lime Salmon on Tropical Watercress Salad
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% |
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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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