Grilled Mandarin Salmon with Citrus Salsa

Grilled Mandarin Salmon with Citrus Salsa
Yield:
24 servings, 1 fish fillet (90 g) and 1/3 cup (75 mL) salsa each

Ingredients

Ingredients Weights Measures
Kraft Mandarin Orange with Sesame Dressing, divided 1-3/4 lb. [790 g] 3 cups [750 mL]
skin-on salmon fillets (4 oz./115 g each) 6-1/2 lb. [2.9 kg] 24 each
navel oranges, segmented 1-3/4 lb. [790 g] 3 cups [750 mL]
grapefruits, segmented 1-3/4 lb. [790 g] 3 cups [750 mL]
fresh cilantro, chopped 3/4 oz. [20 g] 6 Tbsp. [90 mL]
Kraft Mandarin Orange with Sesame Dressing, divided 4-1/2 oz. [130 g] 1/2 cup [125 mL]
skin-on salmon fillets (4 oz./115 g each) 1 lb. [450 g] 4 each
navel oranges, segmented 4-1/2 oz. [130 g] 1/2 cup [125 mL]
grapefruits, segmented 4-1/2 oz. [130 g] 1/2 cup [125 mL]
fresh cilantro, chopped 3 g 1 Tbsp. [15 mL]

Directions

Pour 1-1/2 cups (375 mL) dressing (or 1/4 cup [50 mL] dressing for trial recipe) over fish in shallow pan; turn to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.

Meanwhile, cut any large grapefruit sections in half; place in bowl. Add remaining fruit, remaining dressing and cilantro; mix lightly.

For each serving: Remove 1 fish fillet from marinade. Grill, skin-side down, on medium heat 10 min. or until fish flakes easily with fork (130ºF/55ºC). Serve with 1/3 cup (75 mL) citrus salsa.

Kraft Kitchens Tips

How to Bake in Oven
Marinate fish as directed. Remove fish from marinade; place in parchment-lined pan. Bake in 350ºF (180ºC) standard oven 12 to 15 min. or until fish flakes easily with fork (130ºF/55ºC).
Substitute
Substitute fresh mint for the cilantro.
Substitute
Substitute fresh clementines for the navel oranges.
Keeping it Safe
Discard any remaining marinade.

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Nutritional Information
Calories
 230
Total fat
 11 g
Saturated fat
 1.5 g
Cholesterol
 60 mg
Sodium
 160 mg
Carbohydrate
 11 g
Dietary fibre
 1 g
Sugars
 9 g
Protein
 22 g
Vitamin A
 6 %DV
Vitamin C
 60 %DV
Calcium
 4 %DV
Iron
 8 %DV