Saturday, May 7, 2011

Cook’s Corner: Cumin Crusted Salmon



Spicy-sweet cumin meets heart-healthy salmon in an entrée full of flavor and cancer prevention. Fish, like salmon, offer our best dietary source of omega-3 fat, the type of fat identified as protective against heart disease, dementia, inflammation and potentially cancer. Add paprika, coriander and cilantro for a simple spiced meal without much salt. Plus the low-calorie fish is served here in fillet form so portion control is a lot easier.


  • 1 1/2 Tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. wild salmon fillet, skin removed, cut into 8 strips
  • 1 Tbsp. canola oil
  • 1/4 cup chopped cilantro
  • Lemon wedges, for garnish


  1. In medium mixing bowl combine cumin, paprika, coriander, salt and pepper.
  2. Coat salmon strips completely with cumin mix.
  3. Heat large skillet brushed with canola oil over medium-high heat for 30 seconds. Gently place fish strips in hot skillet. Sear strips until crusty and salmon is cooked through 6-10 minutes.
  4. Top with a sprinkle of cilantro, garnish with lemon wedges and serve

Nutrition Analysis:

Makes 4 servings.

Per serving: 170 calories, 10 g total fat (1 g saturated fat),
0 g carbohydrate, 20 g protein, 0 g dietary fiber, 190 mg sodium.

Source:  AICR May 3, 2011| Issue 347.

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