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Randy Mayor; Cindy Barr Photo by: Randy Mayor; Cindy Barr

Indian-Spiced Roast Salmon

Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.

Cooking Light JUNE 2004

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

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.

Nutritional Information

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
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Indian-Spiced Roast Salmon recipe

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