Indian-Spiced Roast Salmon

Indian-Spiced Roast Salmon Recipe
Randy Mayor; Cindy Barr
Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.

Yield:

4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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

Note:

Karen Levin,

June 2004
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