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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 511
  • Fat: 19.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 6.9g
  • Protein: 37.1g
  • Carbohydrate: 47.1g
  • Fiber: 1.8g
  • Cholesterol: 100mg
  • Iron: 2.5mg
  • Sodium: 297mg
  • Calcium: 29mg

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. 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. 2. To prepare salmon, preheat broiler.
  3. 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.
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