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Indian-Spiced Roast Salmon

Randy Mayor; Cindy Barr
Yield 4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture)
Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.

Ingredients

  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 2/3 cup plain fat-free yogurt
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 300
  • caloriesfromfat 40 %
  • fat 13.2 g
  • satfat 3.1 g
  • monofat 5.7 g
  • polyfat 3.2 g
  • protein 38.7 g
  • carbohydrate 4.3 g
  • fiber 0.3 g
  • cholesterol 88 mg
  • iron 0.8 mg
  • sodium 403 mg
  • calcium 107 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.

  3. Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.