Cumin-Crusted Salmon

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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.

Cumin-Crusted Salmon

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

  1. In medium mixing bowl, combine cumin, paprika, coriander, salt and pepper.
  2. Coat salmon strips completely with cumin mix.
  3. 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.
  4. 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

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