This is a great spice rub (enough difference from our favorite Maple Spiced Salmon) and is tasty without the yogurt sauce (personally, I prefer it with though). The salmon can be grilled or roasted too for flexibility in cooking outdoors or inside.
(modified from original recipe from Cooking Light)
Serves 4
- 4 (6 ounce) salmon fillets ~ 1 inch thick
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper/cayenne
- 2/3 cup plain fat-free Greek yogurt
- 2 tablespoons chopped fresh cilantro (or parsley if you are not a cilantro fan)
Prepare grill for medium heat.
Brush salmon evenly with juice. Combine salt and next five ingredients (salt – red pepper) in a small bowl and sprinkle evenly over the salmon. Grill salmon for 6 minutes on each side, or until the fish flakes easily when tested with a fork.
Combine yogurt and cilantro/parsley in a small bowl and serve with the salmon.
Nutritional Info/Serving: 300 Calories, Fat 13 g, Protein 39 g, Carbs 4 g
21 Day Fix Container Equivalents/Serving: 1.5 Red
NOTE: Alternatively the salmon can be roasted in the oven at 425 degrees on a roasting pan coated with cooking spray for 10 – 15 minutes.
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