Indian-Spiced Roast Salmon

Becky Luigart-Stayner
These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.

Yield:

4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)

Recipe from

Nutritional Information

Calories 301
Caloriesfromfat 46 %
Fat 15.4 g
Satfat 2.7 g
Monofat 7.7 g
Polyfat 3.2 g
Protein 35.9 g
Carbohydrate 2.6 g
Fiber 0.3 g
Cholesterol 111 mg
Iron 1.6 mg
Sodium 390 mg
Calcium 54 mg

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 (6-ounce) salmon fillets (about 1 1/4-inches thick)
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup plain fat-free yogurt
4 lemon wedges

Preparation

Heat oven to 400°.

Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.

Note:

June 2000