Indian-Spiced Roast Salmon

Name: Indian-Spiced Roast Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoons dried thyme; 59 milliliters plain fat-free yogurt; 1 teaspoons fennel seeds, crushed; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoons ground turmeric; 4 lemon wedges; 1 teaspoon olive oil; 170 grams salmon fillets (about 1 1/4-inches thick); 1 teaspoons salt

Indian-Spiced Roast Salmon is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 114 calories, 11g of protein, and 4g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up ground coriander, thyme, lemon wedges, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 40

Equipment you will use

Oven

Combine first 8 ingredients in a shallow dish.

Sprinkle fillets with salt; dredge fillets in spice mixture.

Ingredients you will need

Salt

Heat oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400 for 10 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Wrap

Equipment you will use

Oven

Frying Pan

Aluminum Foil

Remove skin from fillets; discard skin.

Serve with yogurt and lemon wedges.

Ingredients you will need

Lemon Wedge

Yogurt

Equipment

Oven

Frying Pan

Aluminum Foil

Ingredients

Servings:

1teaspoons

black pepper 1teaspoons

dried thyme 59milliliters

plain fat-free yogurt 1teaspoons

fennel seeds, crushed 0teaspoons

ground cinnamon 0teaspoons

ground cloves 1teaspoon

ground coriander 1teaspoon

ground cumin 1teaspoons

ground turmeric 4

lemon wedges 1teaspoon

olive oil 170grams

salmon fillets (about 1 1/4-inches thick)1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.