Mango Lime Salmon on Tropical Watercress Salad Mango Lime Salmon on Tropical Watercress Salad

Author: Canadian Living

Sunny mango-glazed salmon with a fruity salad is a tender, light entree for a romantic dinner for two.

  • Portion size 2 servings


Watercress Salad:


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


  • Iron 30.0
  • Folate 47.0
  • Calcium 13.0
  • Vitamin A 60.0
  • Vitamin C 90.0
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Mango Lime Salmon on Tropical Watercress Salad