Cumin-Coriander Crusted Salmon

recipe
This heart-healthy entrée combines vibrant cumin, coriander seed, and cilantro, each of which Aaron enjoys. Letting the spiced fillets rest in the fridge melds the flavors.

Yield:

4 servings (serving size: 1 fish fillet and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 44 %
Fat 14.2 g
Satfat 3.2 g
Monofat 6.5 g
Polyfat 3.3 g
Protein 36.3 g
Carbohydrate 1.9 g
Fiber 0.4 g
Cholesterol 87 mg
Iron 0.7 mg
Sodium 200 mg
Calcium 29 mg

Ingredients

2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped shallots
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
4 lemon wedges

Preparation

Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour.

Preheat oven to 400°.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Lia Huber,

Cooking Light

March 2007
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