Indian-Spiced Salmon with Basmati Rice

Indian-Spiced Salmon with Basmati Rice Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 fillet and about 1/2 cup rice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Meagan Jensen, Reno, Nevada,

Cooking Light

June 2010
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