I must say that I was disappointed in the way the spice rub turned out. The cinnamon was a bit overwhelming (perhaps my attempt to measure a perfect 1/8 tsp failed), and things definitely seemed off of balance. If I try this again, I may toast the spices first or broil the fish -- otherwise, the texture was raw and grainy, and the flavor was not developed the way I anticipate from prepared Indian spices. The yogurt sauce also needed tweaking, as other reviewers indicated; I used Greek yogurt and added a chopped shallot, as well as some remaining lime juice. I would add cucumber next time for a raita-esque situation, as others have suggested. Overall, a good concept but tweaking and additions needed.
Indian-Spiced Roast Salmon
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)
More From Cooking Light
Amount per serving
- Calories: 300
- Calories from fat: 40%
- Fat: 13.2g
- Saturated fat: 3.1g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 3.2g
- Protein: 38.7g
- Carbohydrate: 4.3g
- Fiber: 0.3g
- Cholesterol: 88mg
- Iron: 0.8mg
- Sodium: 403mg
- Calcium: 107mg
- 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
- 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.
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