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
- In medium mixing bowl combine cumin, paprika, coriander, salt and pepper.
- Coat salmon strips completely with cumin mix.
- 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.
- Top with a sprinkle of cilantro, garnish with lemon wedges and serve
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.