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.
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.