RECIPE
Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette.Yield
4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture)
Ingredients
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
2/3 cup plain fat-free yogurt
2 tablespoons chopped fresh cilantro
Preparation
Preheat oven to 425°.
Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.
Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.
Nutritional Information
Calories:300 (40% from fat)
Fat:13.2g (sat 3.1g,mono 5.7g,poly 3.2g)
Protein:38.7g
Carbohydrate:4.3g
Fiber:0.3g
Cholesterol:88mg
Iron:0.8mg
Sodium:403mg
Calcium:107mg
Indian cooking@home
by cooking lover
