Friday, October 19, 2007

Indian-Spiced Roast Salmon

This is one of my favorite methods of preparing salmon. While the spice mix is good, the cooking method is perfect. Roasting the salmon at the high temp makes for a perfect outcome every time - without the fear or sticking or burning that you might associate with grilling or broiling. We try to eat fish at least once a week, so this recipe is a real standby.

4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
2 tablespoons fresh lime juice
1/2 teaspoon salt

Option 1:
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


Option 2:
2 teaspoons Garam Masala (or your favorite curry powder)

2/3 cup plain fat-free yogurt
2 tablespoons chopped fresh cilantro

Preheat oven to 425°.

Place salmon, skin sides down, in a roasting pan or jelly roll pan lined with non-stick aluminum foil. Brush evenly with juice. Combine 1/2 teaspoon salt and Option 1 or Option 2, and sprinkle evenly over fish.

Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.

-- Adapted from Cooking Light magazine

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