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ShareSpice-Rubbed Salmon with Tropical Rice
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 366
- Protein(gm): 26
- Carbohydrate(gm): 35
- Fat, total(gm): 13
- Cholesterol(mg): 66
- Saturated fat(gm): 3
- Dietary Fiber, total(gm): 3
- Sodium(mg): 155
- Fruit(d.e): 1
- Starch(d.e): 2
- Lean Meat(d.e): 3
Diabetic Exchanges
- 1 1 pound fresh or frozen skinless salmon fillet
- 1 tablespoon coriander seeds, coarsely crushed*
- 1 tablespoon packed brown sugar or brown sugar substitute** equivalent to 1 tablespoon brown sugar
- 1 teaspoon lemon-pepper seasoning
- 2 cups hot cooked brown rice
- 1 medium mango, seeded, peeled, and chopped
- 1 tablespoon snipped fresh cilantro
- 1 teaspoon finely shredded lemon peel
- Lemon wedges (optional)
- Fresh cilantro sprigs (optional)
1. Thaw salmon, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry with paper towels. Measure thickness of fish. Place fish in a greased shallow baking pan.
2. In a small bowl, stir together coriander seeds, brown sugar, and lemon-pepper seasoning. Sprinkle fish evenly with coriander seeds mixture; use your fingers to press in slightly. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
3. Meanwhile, in a medium bowl, stir together cooked rice, mango, the snipped cilantro, and the lemon peel. Serve fish on top of rice mixture. If desired, garnish with lemon wedges and/or cilantro sprigs. Makes 4 (1 portion salmon and 1/2 cup rice) servings.
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**Sugar Substitutes:
Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 353 cal., 154 mg sodium, 32 g carbo.
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*Test Kitchen Tip:
You can substitute 1 tablespoon sesame seeds (toasted if desired) and 1/4 teaspoon ground cumin for the crushed coriander seeds.
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