Mango Glazed Salmon with Garden Veggie Rice

Salmon filets are marinated in a tangy glaze of mango chutney, orange marmalade and savory spices. Served over Garden Veggie Rice.

Prep Time

25-30 Minutes

Servings

2-6 People

Calories

613 Calories

Meal Attribute

High Protein

Large Instructions

Thaw in refrigerator.

Preheat broiler to high heat.
In a saucepan, add rice and 3 cups of water. Bring to a boil, stir once, cover and cook on low heat for 18-20 min. Remove from heat, add veggie mix, and let sit covered 5-10 min. Fluff with fork before serving.
Meanwhile, line baking sheet with foil and spray with nonstick cooking spray.
Remove salmon from glaze, place on prepared baking sheet and pour remaining glaze over salmon.
Broil for 5-7 min. until salmon flakes with fork (internal temp. 145°F). Serve with Garden Veggie Rice.

Large Grill Instructions

Thaw in refrigerator.

Preheat grill to med. high heat.
In a saucepan, add rice and 3 cups of water. Bring to a boil, stir once, cover and cook on low heat for 18-20 min. Remove from heat, add veggie mix, and let sit covered 5-10 min. Fluff with fork before serving.
Meanwhile, line baking sheet with foil and spray with nonstick cooking spray.
Remove salmon from glaze, place on foil and pour remaining glaze over salmon.
Place foil directly onto grill for 5-7 min. until salmon flakes with fork (internal temp. 145°F). Serve with Garden Veggie Rice.

Medium Instructions

Thaw in refrigerator.

Preheat broiler to high heat.
In a saucepan, add rice and 1 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 18- 20 min. Remove from heat, add veggie mix, and let sit covered 5-10 min. Fluff with fork before serving.
Meanwhile, line baking sheet with foil and spray with nonstick cooking spray.
Remove salmon from glaze, place on prepared baking sheet and pour remaining glaze over salmon.
Broil for 5-7 min. until salmon flakes with fork (internal temp. 145°F). Serve with Garden Veggie Rice.

Medium Grill Instructions

Thaw in refrigerator.

Preheat grill to med. high heat.
In a saucepan, add rice and 1 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 18- 20 min. Remove from heat, add veggie mix, and let sit covered 5-10 min. Fluff with fork before serving.
Meanwhile, line baking sheet with foil and spray with nonstick cooking spray.
Remove salmon from glaze, place on foil and pour remaining glaze over salmon.
Place foil directly onto grill for 5-7 min. until salmon flakes with fork (internal temp. 145°F). Serve with Garden Veggie Rice.

Nutrition Facts

Serving size

1 salmon fillet & 3/4 cup of rice (264g)

Amount per serving

Calories

613

% Daily Value *

Total Fat 31g

40%

Saturated Fat 9g

45%

Trans Fat 0g

Sodium 236mg

10%

Cholesterol 83mg

28%

Total Carbohydrates 55g

20%

Dietary Fiber 2g

Total Sugars 13g

Includes 0g Added Sugars

Protein 28g

Vitamin D 12mcg

60%

Calcium 77mg

Iron 3mg

17%

Potassium 580mg

12%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Milk, Salmon, Sesame, Soybeans

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients:

Nutritional Information

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one large dinner was divided into six equal portions, the nutritional information is accurate for one portion.

Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values.