"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spice-Rubbed Salmon with Tropical Rice Recipe

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This recipe for Spice-Rubbed Salmon with Tropical Rice, by , is from The Health and Wellness Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carl DeRush
Added: Tuesday, September 15, 2009


1 1-pound fresh or frozen skinless salmon fillet
1 tablespoon coriander seeds, coarsely crushed*
1 tablespoon packed brown sugar or brown sugar substitute** equivalent to 1 tablespoon brown sugar
1 teaspoon lemon-pepper seasoning
2 cups hot cooked brown rice
1 medium mango, seeded, peeled, and chopped
1 tablespoon snipped fresh cilantro
1 teaspoon finely shredded lemon peel
Lemon wedges (optional)
Fresh cilantro sprigs (optional)

1. Thaw salmon, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry with paper towels. Measure thickness of fish. Place fish in a greased shallow baking pan.

2. In a small bowl, stir together coriander seeds, brown sugar, and lemon-pepper seasoning. Sprinkle fish evenly with coriander seeds mixture; use your fingers to press in slightly. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.

3. Meanwhile, in a medium bowl, stir together cooked rice, mango, the snipped cilantro, and the lemon peel. Serve fish on top of rice mixture. If desired, garnish with lemon wedges and/or cilantro sprigs. Makes 4 (1 portion salmon and 1/2 cup rice) servings.

Personal Notes:
Personal Notes:
**Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 353 cal., 154 mg sodium, 32 g carbo.

*Test Kitchen Tip: You can substitute 1 tablespoon sesame seeds (toasted if desired) and 1/4 teaspoon ground cumin for the crushed coriander seeds.




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