Wednesday, October 29, 2008

Mango-raspberry salmon

Believe it or not, I am already getting super excited about the holidays. Christmas, especially. We are going to visit my family in Germany -- my sister, her husband and two kids, and my parents!

I've already started thinking about goodies to make them when I am there. The main feature of mine will be a dessert: pear bars with macadamia nut crust that my sister-in-law Kristen made over the weekend. They were UNBELIEVABLE! I ate far too many. The recipe came from her friend Joni, and I'll definitely post it when I make it. ...Until then: Here's something healthy for you, so you can be extra-bad at the holiday gatherings!

Mango-raspberry salmon (serves 2)*

1/8 cup mango chutney (I like Patak's)

1/8 cup raspberry jam

1/2 tablespoon balsamic vinegar

2 salmon fillets

1.) Whisk together all ingredients (except fillets) in a small bowl.

2.) Preheat oven to 350 degrees, and place fillets in a small skillet or roasting pan. Pour the mango-raspberry mixture over them, and bake for 30 minutes, covered.

3.) Uncover, and cook for another 10 minutes.

Serve with a salad or roasted lemon broccoli and brown basmati rice or quinoa.

*A note of caution: The sauce in this recipe is very sweet, so spoon some over the salmon while serving, but not too much. It's best to serve the remaining sauce on the side.

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