- Preheat oven to 425°F.
- Lightly coat a baking sheet with canola oil, then place the salmon on the baking sheet skin side up (to coat the top with canola oil) then flip it over so that the skin side is facing down. Season the top of the salmon with the garlic, ½ teaspoon of the salt, turmeric and 1 teaspoon of the cumin.
- Bake for approximately 15-20 minutes, or until the fish flakes easily with a fork.
- While the salmon is cooking, use a large mixing bowl to combine the cucumber, tomatoes, onion, cilantro and lemon juice. Season with the remaining ½ teaspoon cumin and ¼ teaspoon salt.
- Serve the cooked salmon atop a bed of the kachumber salad.
Banner Image:
Indian_GarlicSpicedSalmonwithKachumber.jpg
Teaser Image:
Indian_GarlicSpicedSalmonwithKachumber.jpg
Ingredients:
1 tablespoon canola oil
1 pound farmed salmon
2 garlic cloves, minced
¾ teaspoon salt, divided
¼ teaspoon turmeric
1 ½ teaspoons cumin, divided
1 medium cucumber (Persian cucumber if available), diced
2 medium tomatoes, diced
1 small red onion, diced
¼ cup chopped fresh cilantro
Juice of ½ lemon (2 tablespoons lemon juice)
Nutrition:
Calories: 300, Total Fat: 19g, Saturated Fat: 4g, Sodium: 510mg, Carbohydrate: 7g, Fiber: 1g, Total Sugar: 3g (Added Sugar: 0g), Protein: 25g
Diet:
Asian Heritage Diet
Dietary choice:
Gluten-free