Spiced Salmon With Fennel and Tomato - 4g Carbs, 1g Fiber
From: The Spice Merchant's Daughter: Recipes and Simple Spice Blends
for the American Kitchen by Christina Arokiasamy. Copyright 2008
I love the taste of wild salmon, by far the most popular fish in
Seattle. In this dish, the combination of delicate, sweet fennel
and coriander perfectly complements the salmon. I make this
dish very often, as it's quick to prepare, and serve it with
Basmati Rice.
Serves: 4
4 salmon steaks (each about 6 to 8 oz and 1 inch thick)
1 1/4 tsp salt, or to taste
1/4 tsp ground turmeric
3 Tbsp extra virgin olive oil
1/2 small red onion, minced
6 garlic cloves, minced
2 large tomatoes, chopped
1 Tbsp ground fennel
1 tsp ground coriander
1. Preheat the oven to 350 degrees F. Pat the fish steaks dry with
paper towels. Rub the fish on both sides with 1/4 teaspoon of the
salt and the turmeric. Place the fish steaks on a baking sheet and
set aside.
2.Heat the oil in a medium saucepan over medium heat. Add the
onion and cook until soft and light brown, about 10 minutes.
3. Add the garlic, tomatoes, fennel, coriander, and remaining teaspoon
of salt. Stir and cook until the tomatoes break down,
about 3 minutes. You may add a little water to the pan if necessary
to prevent the spices from sticking. Taste and add more salt
if needed. Remove from the heat.
4. Spoon the cooked tomato mixture over the fish steaks and
bake for 15 minutes, until the fish is firm on the outside and
warmed through in the center. Serve immediately.
Serves: 4
Nutrition per Serving:
410 Calories, 28g Total Fat, 7g Saturated Fat, 6g Polyunsaturated Fat,
15g Monounsaturated Fat, 85mg Cholesterol, 809mg Sodium, 4g Carbs,
1g Fiber, 35g Protein
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