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Indian-Spiced Salmon with Basmati Rice

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 fillet and about 1/2 cup rice)

Ingredients

  • Rice:
  • 2 cups water
  • 1 cup uncooked basmati rice
  • 1/4 teaspoon salt
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons roasted salted cashew pieces
  • Salmon:
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Dash of kosher salt
  • Dash of ground red pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray

Nutrition Information

  • calories 511
  • fat 19.8 g
  • satfat 4 g
  • monofat 7.4 g
  • polyfat 6.9 g
  • protein 37.1 g
  • carbohydrate 47.1 g
  • fiber 1.8 g
  • cholesterol 100 mg
  • iron 2.5 mg
  • sodium 297 mg
  • calcium 29 mg

How to Make It

  1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 teaspoon salt; cover, reduce heat, and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.

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  2. To prepare salmon, preheat broiler.

  3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.