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Ingredientes
- 1Â 1/2 Tbsp. whole cumin, seeds
- 1 tsp whole coriander seeds
- 2 tsp whole fennel seeds
- 1 tsp Kosher salt
- 1/4 tsp fresh grnd pepper
- 1 x 3/4 pound salmon, fillet, skinless, cut into 3/4-inch square pcs
- Â Â Dipping Sauce
- 2 Tbsp. lime, juice
- 1 Tbsp. lemon, juice
- 1/4 c. orange, juice
- 1 x zest of one lime
- 1 x zest of one lemon
- 1 x zest of one orange
- 1 c. plain lowfat yoghurt
- Â Â Kosher salt, to taste
Direcciones
- Preheat oven to 400 degrees Fahrenheit.
- In a mortar and pestle or possibly spice grinder, combine the seeds and grind/pulse till just broken. Transfer seeds to bowl and toss with salt and pepper.
- Dip one side of salmon into the spice mix and coat heavily. Heat large skillet; don't add in oil. Place squares spice side down and cook till golden brown and toasted (about 4 min).
- Transfer pan to oven and cook till salmon is just cooked through (about 30 seconds). Transfer to a platter and skewer with bamboo sticks or possibly toothpicks. Serve hot with dipping sauce.
- Dipping Sauce:For sauce, combine juices with half of the zest in a saucepan over high heat. Boil and reduce till thick and syrupy (till about 1 Tbsp. left). Cold.
- In a medium bowl, combine syrup and yogurt. Mix and season with salt. Chill. Top with remaining zest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 127 | 54% |
| Total Fat 14.17g | 18% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 665mg | 28% |
| Potassium 492mg | 14% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.82g | 3% |
| Protein 20.26g | 32% |
