Rating: 3 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Meagan Jensen, Reno, Nevada
Recipe by Cooking Light June 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • To prepare salmon, preheat broiler.

  • 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.

Nutrition Facts

511 calories; fat 19.8g; saturated fat 4g; mono fat 7.4g; poly fat 6.9g; protein 37.1g; carbohydrates 47.1g; fiber 1.8g; cholesterol 100mg; iron 2.5mg; sodium 297mg; calcium 29mg.
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