1 pound fish, salmon, wild, skin removed
1 1/2 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 tablespoon canola oil
1/4 cup fresh cilantro, chopped
1 medium lemon, cut into wedges
Mix the cumin, coriander, paprika and black pepper in a small bowl.
Cut the salmon into 4 pieces and coat the strips with the cumin mixture.
Place a large skillet over medium heat and add the canola oil. Gently place the salmon in the hot skillet and cook for about 5 minutes. Turn the salmon over and cook the other side for an additional 3 to 5 minutes until the fish is cooked through.
Garnish with lemon wedges and serve.
Note: Salmon may also be grilled or broiled. Place the salmon on a plate and sprinkle with cilantro.
Amount per serving
Total fat: 9 g
Saturated fat: 1 g
Sodium: 55 mg
Total carbohydrate: 2 g
Dietary fiber: 1 g
Protein: 23 g