Marinated Salmon with Mango-Kiwi Relish

Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich. (We served over couscous and I doubled the relish recipe.)

Salmon:
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Relish:
1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice

To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)

NUTRITION PER SERVING
CALORIES 321(39% from fat); FAT 13.8g (sat 3.2g,mono 6.1g,poly 3.3g); PROTEIN 36.8g; CHOLESTEROL 87mg; CALCIUM 33mg; SODIUM 128mg; FIBER 1.3g; IRON 0.8mg; CARBOHYDRATE 10.9g
Barbara Seelig Brown
Cooking Light, MARCH 2004