CUMIN CORIANDER CRUSTED SALMON
When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!!
Provided by Abby Girl
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
- Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
- Preheat oven to 400.
- Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Serve with lemon wedges.
- Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.
Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 87.5, Sodium 223.3, Carbohydrate 2.2, Fiber 0.8, Protein 33.9
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Check it out »#30-minutes-or-less #time-to-make #main-ingredient #preparation #very-low-carbs #seafood #salmon #fish #dietary #low-sodium #low-saturated-fat #low-calorie #high-protein #low-carb #high-in-something #low-in-something #saltwater-fish
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