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Mango Lime Salmon On Tropical Watercress Salad

salmon

1/2 cup mango juice blend
1/2 teaspoon cornstarch
2 teaspoons water
1 teaspoon lime juice
1/2 teaspoon hot pepper sauce
2 6-ounce salmon fìllets
pinch (each) salt and pepper
----WATERCRESS SALAD----
3 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon sweet mustard
1/4 teaspoon hot pepper sauce
pinch (each) salt and pepper
1 bunch watercress; trimmed
1/2 can (14 oz) hearts of palm; rinsed and cut in strips
1/2 mango; peeled and cut in strips
1/2 avocado; peeled and sliced

In saucepan, bring mango juice to boil; boil for 3 minutes or until reduced by half. Whisk cornstarch into water; whisk into juice and cook until thickened. Stir in lime juice and hot pepper sauce. Make 1-inch long cuts about 1 inch apart along 1 side of each salmon fillet; fan slightly and place on foil-lined rimmed baking sheet. Sprinkle with salt and pepper; brush with mango mixture. Bake in 450°F oven for about 10 minutes or until fish flakes easily when tested with fork. Broil for 2 to 3 minutes or until fish is golden. Watercress Salad: Meanwhile, in small bowl, whisk together oil, lime juice, mustard, hot pepper sauce, salt and pepper. In large bowl, toss watercress with half of the dressing; divide between plates. In same bowl, toss together remaining dressing, hearts of palm, mango and avocado; arrange on watercress. Place salmon alongside.

Contributor: Canadian Living - February, 1999

Yield: 2 servings

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