Sugar ‘n’ Spice Salmon
Tropical fruit lends a summery taste to Mary Beth Harris-Murphee's easy salmon main course. “Make the salsa the night before and serve it with cellophane noodles or jasmine rice for a fast and delicious meal,” she writes from Tyler, Texas.
Total TimePrep/Total Time: 25 min.
- 4 salmon fillets (5 ounces each)
- 1/4 to 1/3 cup packed brown sugar
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 cup butter, cubed
- TRIPLE-FRUIT SALSA:
- 1/2 cup mandarin oranges
- 1/2 cup chopped peeled kiwifruit
- 1/2 cup chopped peeled mango
- 1/4 cup finely chopped red onion
- 3 tablespoons minced fresh cilantro
- 3 tablespoons lime juice
- 1 tablespoon chopped jalapeno pepper
- Place salmon in a greased 13-in. x 9-in. baking dish. Combine the brown sugar, mustard, salt, cayenne and ginger; sprinkle over salmon. Top with butter.
- Bake, uncovered, at 375° for 20-23 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with salmon.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 272 calories, 16g fat (8g saturated fat), 52mg cholesterol, 442mg sodium, 27g carbohydrate (24g sugars, 2g fiber), 8g protein.
Originally published as Sugar 'N Spice Salmon with Triple Fruit Salsa in Simple & Delicious July/August 2007
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