Baked salmon with Southeast Asian marinade
Updated: 2024-06-21
Baked or grilled, salmon is a heart-healthy dish.
Serves 2
- 1/2 cup pineapple juice with no added sugar
- 2 garlic cloves, minced
- 1 teaspoon low-sodium soy sauce
- 1/4 teaspoon ground ginger
- 2 salmon fillets, each 4 ounces
- 1/4 teaspoon sesame oil, divided
- Freshly ground black pepper, to taste
- 1 cup diced fresh fruit, such as pineapple, mango and papaya, divided
To make the marinade:
In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Stir to mix evenly.
Arrange the salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top.
Put in the refrigerator and marinate for 1 hour. Turn the salmon a few times in the marinade.
To cook the salmon:
Heat the oven to 375 F.
Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated salmon fillets on the aluminum foil.
Drizzle each with 1/8 teaspoon sesame oil.
Sprinkle with pepper and top each with 1/2 cup diced fruit.
Wrap the foil around the salmon, folding the edges to seal.
Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side.
Transfer the salmon to warmed individual plates and serve immediately.
Nutritional analysis per serving
Calories: 301
Total carbohydrate: 15 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 24 g
Saturated fat:
Serving size: 1 fillet
Sodium:
Total fat: 16 g