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