Directions:
- In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours.
- For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving.
- Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375° for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 655.65 Kcal (2745 kJ) | ||
| Calories from fat | 114.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 146.28mg | 49% | |
| Sodium | 2252.27mg | 94% | |
| Potassium | 2091.47mg | 44% | |
| Total Carbs | 58.15g | 19% | |
| Sugars | 44.67g | 179% | |
| Dietary Fiber | 6.71g | 27% | |
| Protein | 74.91g | 150% | |
| Vitamin C | 212.1mg | 353% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.3mg | 252% | |
| Calcium | 173mg | 17% | |
| Amount Per 100 g | |||
| Calories | 84.7 Kcal (355 kJ) | ||
| Calories from fat | 14.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 20% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 49% | |
| Sodium | 290.96mg | 94% | |
| Potassium | 270.19mg | 44% | |
| Total Carbs | 7.51g | 19% | |
| Sugars | 5.77g | 179% | |
| Dietary Fiber | 0.87g | 27% | |
| Protein | 9.68g | 150% | |
| Vitamin C | 27.4mg | 353% | |
| Iron | 5.9mg | 252% | |
| Calcium | 22.4mg | 17% | |
* 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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