and here it is. lol
Indian-Spiced Salmon with Basmati Rice
Rice:
2 cups water
1 cup uncooked basmati rice
1/4 tsp. salt
3 TB. chopped fresh flat-leaf parsley
4 tsp. roasted salted cashew pieces
Salmon:
1/2 tsp. ground ginger
1/2 tsp. garam masala
1/2 tsp. ground coriander
1/4 tsp. ground turmeric
dash of kosher salt
dash of ground red pepper
4 (6 oz.) skinless salmon fillets
cooking spray
1. Rice-bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 tsp. salt; cover, reduce heat and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
2. Salmon-preheat broiler.
3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.
4 servings
Source: Cooking Light mag. June 2010
Indian-Spiced Salmon with Basmati Rice
Rice:
2 cups water
1 cup uncooked basmati rice
1/4 tsp. salt
3 TB. chopped fresh flat-leaf parsley
4 tsp. roasted salted cashew pieces
Salmon:
1/2 tsp. ground ginger
1/2 tsp. garam masala
1/2 tsp. ground coriander
1/4 tsp. ground turmeric
dash of kosher salt
dash of ground red pepper
4 (6 oz.) skinless salmon fillets
cooking spray
1. Rice-bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 tsp. salt; cover, reduce heat and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
2. Salmon-preheat broiler.
3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.
4 servings
Source: Cooking Light mag. June 2010