Indian-Spiced Roast Salmon

From Cooking Light, June 2000
4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)

Ingredients
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

4 (6-ounce) salmon fillets (about 1 1/4-inches thick)
1/2 teaspoon salt
1 teaspoon olive oil

1/4 cup plain fat-free yogurt
4 lemon wedges

Preparation
Heat oven to 400°.
Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large oven-proof skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.

Nutritional Information
CALORIES 301(46% from fat); FAT 15.4g (sat 2.7g,mono 7.7g,poly 3.2g); IRON 1.6mg; CHOLESTEROL 111mg; CALCIUM 54mg; CARBOHYDRATE 2.6g; SODIUM 390mg; PROTEIN 35.9g; FIBER 0.3g

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