|4 h||10 min||6|
|1/3 cup||Orange juice (no sugar added - organic)|
|1 tbsp minced||Ginger root|
|2 tsp||Canola oil (or use grapeseed oil)|
|2 tsp||Soy sauce, low sodium (or use coconut aminos)|
|2 tbsp||Mango chutney (mild or hot)|
|1 tbsp||Orange juice|
|6 fillet (100g)||Atlantic salmon, wild (organic)|
1. In shallow bowl or re-sealable plastic bag, combine orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with mixture. Marinate in refrigerator for 4 hours. Remove salmon and discard marinade.
2. In small sauce pan or microwave-safe small bowl, combine mango chutney and orange juice; warm to liquefy chutney.
3. Preheat oven to 375 ºF (190 ºC). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture.
4. Bake in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork.
Serve and enjoy!
is a great source of protein and Omega 3 fatty acids!