Marinated Salmon with Mango-Kiwi Relish

Randy Mayor; Jan Gautro Marinated Salmon with Mango-Kiwi Relish Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich. Yield:  4 servings (serving size: 1 salmon fillet and 1/4 cup relish) Salmon: 1 tablespoon honey 2 teaspoons low-sodium soy sauce 1 teaspoon olive oil 1/4 teaspoon black pepper 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray Relish: 1/2 cup diced peeled mango 1/2 cup cubed peeled kiwifruit 1/4 cup chopped fresh cilantro 1/4 cup fresh orange juice To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally. While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork. While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish. CALORIES 321 (39% from fat); FAT 13.8g (sat 3.2g,mono 6.1g,poly 3.3g); IRON 0.8mg; CHOLESTEROL 87mg; CALCIUM 33mg; CARBOHYDRATE 10.9g; SODIUM 128mg; PROTEIN 36.8g; FIBER 1.3g Cooking Light, MARCH 2004