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

How to Make It

Step 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.

Step 2

To prepare salmon, preheat broiler.

Step 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.

Ratings & Reviews

JessicaLuu's Review

cooksforsrm
September 20, 2011
I bought a bag of frozen alaskan salmon, so I needed a lot of different salmon recipes. This was was pretty good, but I guess not that memorable, because I can't remember much about it.

mizclaya's Review

HVWimsey
August 21, 2011
N/A

Basset_Hound's Review

mizclaya
June 17, 2011
Delicious. Excellent blend of spices. Will definitely make again.

gretcheepoo's Review

Basset_Hound
February 04, 2011
I didn't think this had any kick at all. It wasn't bad, but I felt it tasted like salmon, not Indian-spiced salmon. Also, my salmon dried out quite a bit. The rice was good, but I may add a little more cashew next time. I would try it again but only with some of the suggestions I read here (marinating).

SGilbert's Review

Denise482
February 03, 2011
This is my husband's favorite salmon dish that I make, out of at least a dozen that I've tried! The cashew rice is a nice touch as a side dish.

morganmonet's Review

JessicaLuu
November 11, 2010
Good recipe, although I would agree it was on the tad bland side. Next time I make it Im going to try to marinate the salmon in a tikka masala sauce for a few hours then put on the spices in this recipe. I substituted all spice for the masala spice they asked for in this recipe. I would also suggest leaving it covered in the boiler for 12-15 minutes before uncovering it for four minutes. Those are my suggestions!

HVWimsey's Review

gretcheepoo
September 08, 2010
A big disappointment. The salmon was very dry on the outside and barely done on the inside. We love Indian spicing, but this was very bland.

Mleigh's Review

SGilbert
August 23, 2010
I thought this was delicious, and very satisfing. I made the salmon with the accompanying basmati cashew rice and broccoli.

BeckiSue's Review

Mleigh
June 30, 2010
I like this recipe because it lets the delicious flavor of salmon shine through. The spices enhance the flavor, and not overwhelm it. This is for a true salmon lover only. If you need to mask the taste of seafood, this will not do it for you. Ultimately, I prefer sweet/spicy glazes better as my go to recipe.

cooksforsrm's Review

BeckiSue
June 10, 2010
Of all the salmon I've made, this was the worst. The flavors just didn't do it, and we love Indian food. So disappointed! My husband ate his, but I couldn't take more than 2 bites.