Mango Chutney Salmon

• 1/3 cup orange juice
• 1 Tbsp finely minced ginger
• 2 tsp canola oil
• 2 tsp low-sodium soy sauce
• 6 salmon fillets (4 oz/125 g each)
• 2 Tbsp hot mango chutney
• 1 Tbsp orange juice

1. 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. 2. In small sauce pan or microwave-safe small bowl, combine mango chutney and orange juice; warm to liquefy chutney.
3. 3. Preheat oven to 375 u0b0F (190 u0b0C). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture.
4. 4. Bake in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork
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orange juice, ginger, canola oil, soy sauce, salmon, mango, orange juice

Taken from www.epicurious.com/recipes/member/views/mango-chutney-salmon-53075011 (may not work)