Home Cooks > Recipes > Calypso Salmon With Mango Salad
(Yield: 4 servings) 1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
4 salmon filets, about 6 ounces each
2 ripe mangos, peeled and cut into 1/2-inch cubes
1/2 cup diced red bell pepper
1/2 teaspoon grated fresh orange peel
1 tablespoon orange juice
Island Dressing (recipe below)
- Pour less sodium teriyaki sauce over salmon in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 1 hour, turning bag over once.
- Meanwhile, combine mangos, bell pepper, orange peel and juice in bowl; cover and refrigerate.
- Prepare Island Dressing.
- Broil or grill salmon 4 minutes. Turn salmon over; cook 3 minutes longer, or until fish flakes easily with fork.
- Divide mango salad evenly onto 4 individual serving plates. Place salmon on top and drizzle dressing over salmon and salad.
: Combine 1/2 cup plain, low fat yogurt
, 1/4 teaspoon grated fresh orange peel
, 1 Tbsp. orange juice
, 1-1/2 teaspoons Kikkoman Less Sodium Teriyaki Marinade & Sauce
, 1 teaspoon honey
and 1/8 teaspoon ground all-spice
; blend well. Cover and refrigerate.