Spice-Rubbed Salmon with Cucumber Relish

Becky Luigart-Stayner

The bold spice rub works well with rich-flavored salmon and would also be good on pork. Serve with delicate angel hair pasta or mashed potatoes.

Yield: 4 servings (serving size: 1 fish fillet and about 1/2 cup relish)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 39%
  • Fat: 13.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3.3g
  • Protein: 37.3g
  • Carbohydrate: 8.9g
  • Fiber: 2.3g
  • Cholesterol: 87mg
  • Iron: 1.7mg
  • Sodium: 450mg
  • Calcium: 53mg

Ingredients

  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 4 (6-ounce) salmon fillets, skinned
  • Cooking spray
  • 2 cups chopped cucumber
  • 1/2 cup chopped red bell pepper
  • 1/4 cup prechopped onion
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon capers
  • 1 tablespoon cider vinegar

Preparation

  1. Preheat broiler.
  2. Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.
  3. Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.
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