Directions:
- In a small bowl, combine the first four ingredients. Pour half into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. In a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
- Drain and discard marinade from fish. Place salmon in a 13-in. x 9-in. baking dish. Pour reserved marinade over salmon. Cover and bake at 375° for 20-25 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.14 Kcal (2303 kJ) | ||
| Calories from fat | 119.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 146.28mg | 49% | |
| Sodium | 246.1mg | 10% | |
| Potassium | 1621.85mg | 35% | |
| Total Carbs | 24.83g | 8% | |
| Sugars | 17.01g | 68% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 69.08g | 138% | |
| Vitamin C | 104.8mg | 175% | |
| Iron | 0.1mg | 1% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 95.34 Kcal (399 kJ) | ||
| Calories from fat | 20.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 20% | |
|---|---|---|---|
| Cholesterol | 25.35mg | 49% | |
| Sodium | 42.65mg | 10% | |
| Potassium | 281.06mg | 35% | |
| Total Carbs | 4.3g | 8% | |
| Sugars | 2.95g | 68% | |
| Dietary Fiber | 0.49g | 11% | |
| Protein | 11.97g | 138% | |
| Vitamin C | 18.2mg | 175% | |
| Calcium | 13.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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