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Salmon is a nice change of fare

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After the variety of special dishes you serve during the holiday season, a fish dish may be a welcome change. This salmon recipe that serves eight diners has a lot to recommend it — it's low-fat, but earns high marks for flavor. In addition, it takes only about 20 minutes to bake.

The recipe is from Betty Crocker's "Entertaining Basics" (Hungry Minds, $24.95), which is full of recipes that will take the cook through the year and help set the scene for a range of social occasions.

There are about 100 recipes, many illustrated in color, ranging from appetizers and beverages through desserts, with bonus menus for breakfasts, holidays and "beyond the basics."

In the following recipe for salmon with mango salsa, the editors say, you can substitute four medium peaches or nectarines for the mango, if you like.


Cooking spray

1 large salmon fillet (about 2 pounds)

1/2 cup lemon juice

2 medium mangoes

2 teaspoons chopped jalapeno chili

1/2 cup chopped fresh cilantro

Spray pan with cooking spray. Cut salmon in 8 pieces. Drizzle with 1/4 cup lemon juice. Bake, uncovered at 400 degrees, 15 to 20 minutes or until salmon flakes easily with a fork. Meanwhile, cut each mango lengthwise in half, sliding a sharp knife along the flat side of the seed on one side. Repeat on the other side, to get two large pieces plus the seed. Cut away any flesh from the seed. Make crisscross cuts 1/2 inch apart, in the flesh of each mango half. Don't cut through the peel. Turn each mango half inside out, and cut off mango pieces.

Caution: After chopping chili, wash your hands and utensils in soapy water, and don't rub your face or eyes. Mix mango, chili, cilantro and remaining 1/4 cup lemon juice. Serve over salmon. Serves 8.

Nutrition information per serving: 180 cal., 6 g total fat (2 g saturated fat), 60 mg sodium, 11 g carbo., 1 g dietary fiber, 21 g pro.