May 21st, 2010 - Barbara Feiner
It’s no secret that sustainable fish should be an integral part of a heart-healthy diet.
That said, finding new ways to prepare it can prove challenging. Our weekend recipe solves this problem with a tasty, easy-to-prepare wild Alaska salmon entrée.
Canola oil’s high smoke point allows you to sear the salmon and create a spicy, flour-free crust.
Working with strips of fish facilitates handling and provides built-in portion control.
Healthy and unique, today’s recipe may become a family favorite. All of the ingredients should be available at a well-stocked natural and organic food store.
Makes 4 servings
1½ tablespoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lb. wild Alaska salmon fillet, skin removed, cut into 8 strips
1 tablespoon canola oil
1/4 cup chopped cilantro
Lemon wedges, for garnish
- In medium mixing bowl, combine cumin, paprika, coriander, salt and pepper.
- Coat salmon strips completely with cumin mix.
- Heat large skillet brushed with canola oil over medium-high heat for 30 seconds. Gently place fish strips in hot skillet. Sear strips until crusty and salmon is cooked through, 6 to 10 minutes.
- Top with a sprinkle of cilantro. Garnish with lemon wedges and serve.
Per serving: 170 calories, 10 g total fat (1 g saturated fat), 0 g carbohydrate, 20 g protein, 0 g dietary fiber, 190 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research
Read More:Cumin-Crusted Salmon
January 5th, 2010 - Barbara Feiner
The spice aisle at my local natural and organic food store is a culinary playground, and I’m always intrigued by the various spice blends designed to give homemade dishes an international flair.
Companies that produce these blends carefully combine up to a dozen herbs and spices to create foolproof seasonings that make life easy for home cooks.
In my experience, however, spice blends can be much more expensive than their individual components. That’s why I tend to buy individual herbs and spices to create my own blends. This also allows me to buy readily available organic ingredients, control the amount of salt used and tweak the recipe to suit my individual preferences (i.e., more pepper, less garlic).
Our recent post for Southwestern Gluten-Free Cornbread Dressing called for 2 tablespoons of Cajun seasoning. Instead of purchasing a bottle of the Cajun blend, I prefer to take the do-it-yourself approach. Dressing recipe creator Dana Jacobi (The Essential Best Foods Cookbook, New American Plate Cookbook) shares her DIY recipe here.
Simply combine the ingredients, and store them in a glass jar. You can quadruple the recipe so it’s ready to use when you’re seasoning meat, veggies, egg dishes, rice and other side dishes.
FYI: I reduce salt by 50% when preparing a spice blend. You can always add more salt, if your palate screams out for it.
For an Indian-flavored blend, check out Taj Rub.
DIY Cajun Seasoning
Makes 2 tablespoons
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Recipe courtesy of the American Institute for Cancer Research
Read More:DIY Organic Cajun Seasoning