Mango-Soy Glazed Arctic Char or Salmon
A little sweet, a little savory and with the mango chutney you also get a touch of spicy and fragrant, too. In short, there’s no shortage of flavor in this salmon. “We loooved this! It was very easy to make and we loved the sweet, rich flavor,” said recipe tester Amy Stanley.
Ingredients
- 1 1/2 lbs. Arctic char or salmon fillet or use boneless, skinless chicken breasts or extra-firm tofu, drained and sliced lengthwise into quarters (like a deck of cards)
- 1/2 cup mango chutney or use pineapple salsa
- 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 2 cloves garlic minced, about 1 tsp., or more to taste
Instructions
- Preheat the oven to 400 degrees. Lay the salmon in a baking dish with sides.
- In a small bowl, combine the remaining ingredients.
- Spoon the glaze ingredients evenly over the fish (or chicken or tofu), spreading it with the back of a spoon or a pastry brush.
- Bake it for 12 - 20 minutes, depending on the fish’s thickness, until the fish is just cooked through and flakes easily with a fork. Serve it immediately.
Slow Cooker Directions
- In a small bowl, combine the glaze ingredients as directed. Cut the fish to fit easily into the slow cooker if needed. Place each piece of fish on a piece of aluminum foil large enough to fold into a packet. Spoon the glaze evenly over the fish, spreading it with the back of a spoon or a pastry brush. Fold the foil into a packet around the fish, and stack the packets in the slow cooker. Cook on low for 6 - 7 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Peel the garlic, make the glaze, spread the glaze on the fish, chicken, or tofu and refrigerate.
Scramble Flavor Booster: Top the cooked fish with toasted sliced almonds for a little crunch.
Tip: To check fish for doneness, poke a knife or the tines of a fork into the thickest part of the fish and twist a bit. When fully cooked, the fish will begin to flake. Also, fish will go from translucent when raw to opaque when fully cooked. In terms of timing, a general rule of thumb is to either eyeball or measure the fish at its thickest part and bake it about 10 minutes per inch of thickness.
Nutritional Information Per Serving (% based upon daily values): Calories 417, Total Fat: 19g, 28.5%; Saturated Fat: 4g, 18.5%; Cholesterol: 26mg, 8.5%; Sodium: 686mg, 28.5%; Total Carbohydrate: 26g, 8.6%; Dietary Fiber: 0g, 0%; Sugar: 23g; Protein: 35g
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