cooking · Dinner · Uncategorized

Spiced Salmon and Cashew Rice

I was inspired by a recipe I saw in the most recent issue of Cooking Light magazine that I then adapted to my style. The salmon I used comes frozen in individual food vac bags – find at Costco. They are easy to thaw out what we need with no mess or waste. The amount of spice can create enough for 3 or 4 servings.

Spiced Salmon Fillets


3 servings of wild Alaskan salmon fillets (see above)

1/2 tsp ground dry ginger

1/2 tsp garam masala blend

1/2 tsp ground coriander

1/4 tsp ground turmeric

Pinch cayenne pepper


Spray a baking sheet with cooking spray. Place the salmon on it. Mix the dry ingredients together and divide equally between the fillets. Gently rub it in. Cover with a sheet of foil.

Preheat the broiler in your oven. Broil for 7 minutes, remove the foil and continue to broil for 4 minutes more or until done to liking.

Cashew Rice


2 cups lower sodium vegetable broth

1 cup uncooked long grain white rice

1 Tbsp dry parsley (or 3 Tbsp fresh)

1/4 cup lightly salted cashews, diced


Bring the broth to a boil in a heavy small saucepan. Add in the rice, lower the heat to low and cook for 20 minutes. Fluff up and stir in the cashews and parsley.

Dinner serves 3.


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