- Pour less sodium teriyaki sauce over salmon in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 1 hour, turning bag over once.
- Meanwhile, combine mangos, bell pepper, orange peel and juice in bowl; cover and refrigerate.
- Prepare Island Dressing.
- Broil or grill salmon 4 minutes. Turn salmon over; cook 3 minutes longer, or until fish flakes easily with fork.
- Divide mango salad evenly onto 4 individual serving plates. Place salmon on top and drizzle dressing over salmon and salad.
Calypso Salmon With Mango Salad
ingredients
1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
4 salmon filets, about 6 ounces each
2 ripe mangos, peeled and cut into 1/2-inch cubes
1/2 cup diced red bell pepper
1/2 teaspoon grated fresh orange peel
1 tablespoon orange juice
Island Dressing (recipe below)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
