1In shallow bowl or re-sealable plastic bag, combine 1/3 cup orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with orange juice mixture. Marinate in refrigerator for 4 hours. Remove salmon and discard marinade.
2In small sauce pan or microwave-safe small bowl, combine mango chutney and remaining 1 Tbsp orange juice; warm to liquefy chutney.
3Preheat oven to 375F (190C). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture.
4Bake in preheated oven for 10-12 minutes or until fish is opaque and flakes easily with fork.
Nutritional Information (One filet)
Protein: 23 g
Sodium: 170 mg
Cholesterol: 60 mg
Fat: 6 g
Saturated Fat: 1 g
Dietary Fiber: 0 g
Carbohydrates: 5 g