Indian-Spiced Roast Salmon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Love this combination of fragrant, warm spices. Serve with a side of steamed basmati rice. Recipe is from Cooking Light Magazine. Ingredients:
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon turmeric |
1/2 teaspoon dried thyme |
1/2 teaspoon fennel seed, crushed |
1/2 teaspoon black pepper |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
4 salmon fillets (6-ounces each - 1 1/4 inches thick) |
1/2 teaspoon salt |
1 teaspoon olive oil |
1/4 cup plain fat-free yogurt |
4 lemon wedges |
Directions:
1. Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees 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.
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