Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Salmon fillets; 4 oz. each |
| 2 tablespoons | Onions; green, chopped |
| 2 tablespoons | Sherry |
| 1½ teaspoon | Soy sauce; low sodium |
| 1 teaspoon | Gingerroot; peeled, grated |
| 1 teaspoon | Oil; vegetable |
| ½ teaspoon | Lime rind; grated |
| 1 \N | Mango; ripe, cut into 12 wedges |
| \N \N | 236 Calories |
| \N \N | 22.5g Protein |
| \N \N | 15.6g Carbohydrates |
| \N \N | 8.1g Fat |
| \N \N | 44mg Cholesterol |
| \N \N | 130mg Sodium |
NUTRIENTS PER SERVING
Place salmon in an 8 inch square baking dish. Combine green onions and next 6 ingredients; stir well. Pour over salmon. Cover and marinate in refrigerator for 30 minutes. Bake, uncovered at 450F for 15 minutes or until salmon flakes easily when tested with a fork.
Serve with mango wedges.
Source: Safeway's Nutrition Awareness Program from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95