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Spice-Rubbed Salmon with Tropical Rice

Coriander seeds give the salmon a flavor that's a cross between caraway and sage with a hint of lemon. The fish pairs deliciously with the cilantro-laced mango-and-rice pilaf.

SERVINGS: 4 (1 portion salmon and 1/2 cup rice) servings

CARB GRAMS PER SERVING: 35

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Nutrition Facts Per Serving:

Servings: 4 (1 portion salmon and 1/2 cup rice) servings
Calories 366
Total Fat (g) 13
Saturated Fat (g) 3
Cholesterol (mg) 66
Sodium (mg) 155
Carbohydrate (g) 35
Fiber (g) 3
Protein (g) 26
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) 2
Fruit (d.e.) .5
Lean Meat (d.e.) 3

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.

**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.

*Test Kitchen Tip: You can substitute 1 tablespoon sesame seeds (toasted if desired) and 1/4 teaspoon ground cumin for the crushed coriander seeds.