Saturday, May 7, 2011

Cook’s Corner: Cumin Crusted Salmon

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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.

Ingredients:

  • 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

Directions:

  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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