These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.Yield
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 skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; 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)
Protein:35.9g
Carbohydrate:2.6g
Fiber:0.3g
Cholesterol:111mg
Iron:1.6mg
Sodium:390mg
Calcium:54mg
Indian cooking@home
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