Serves: 4
Saturated Fat Grams Per Serving: 1.5
Trans Fat Grams Per Serving: 0
Ingredients:
¼ cups high-oleic canola oil (such as Spectrum Naturals brand)
2 tablespoons distilled white vinegar
1 tablespoon brown sugar
¼ teaspoon salt
1 chipotle pepper (look for canned chipotle peppers in adobo sauce in the ethnic section of your supermarket)
1 teaspoon Dijon mustard
1 teaspoon minced garlic
¼ cup orange juice concentrate
1 ½ pounds skinless salmon fillets
Method:
1. Preheat oven to 400 degrees.
2. In a food processor or blender combine the high-oleic canola oil, brown sugar, salt, 1 chipotle pepper, Dijon mustard, garlic, and orange juice concentrate; puree until well blended.
3. Season both sides of the salmon with salt and brush both sides of the fish with a generous amount of the glaze and place in a glass casserole dish. Bake salmon for about 15 minutes, or until fish is opaque
Chef’s Notes
The chipotle glaze adds a spicy Mexican inspired kick to the salmon. Keep in mind it is important to use a high-oleic (high monounsaturated) canola oil for recipes requiring heat; our favorite brand is Spectrum Naturals “Super Canola Oil�? which can be found in natural foods stores or online at www.spectrumorganic.com.
Healthy Benefits
This heart-healthy fish dish is loaded with anti-inflammatory omega-3 fats and protein. It also contains antioxidants vitamin A and carotenoids, B vitamins, and vitamin D (important for the absorption of calcium.)