Sunny mango-glazed salmon with a fruity salad is a tender, light entree for a romantic dinner for two.
- Portion size 2 servings
Ingredients
Watercress Salad:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 403 mg
- Protein 38 g
- Calories 599.0
- Total fat 40 g
- Cholesterol 93 mg
- Saturated fat 5 g
- Total carbohydrate 25 g
%RDI
- Iron 30.0
- Folate 47.0
- Calcium 13.0
- Vitamin A 60.0
- Vitamin C 90.0
