Nutrition per serving may change if servings are adjusted.
2 tablespoons light brown sugar
2 teaspoons ground coffee
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
½ teaspoon cayenne pepper
1½ pounds salmon fillet, cut into 6 portions
1 small shallot, thinly sliced
2 tablespoons sherry vinegar or red-wine vinegar
2 large navel oranges
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
Position a rack in lower third of oven; preheat to 450°F.
Combine brown sugar, coffee, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Place salmon on a baking sheet and rub with the spice mixture.
Roast on the lower rack until just cooked through and still opaque in the middle, 6 to 8 minutes.
Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the oranges. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped oranges, parsley and oil to the shallot and stir to combine. Serve the salsa with the salmon.
Subscribe to the Magazine
Serving size: 3 oz. salmon & ¼ cup salsa
228 calories;9 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 23 g protein; 32 mcg folate; 53 mg cholesterol; 9 g sugars; 4 g added sugars; 635 IU vitamin A; 31 mg vitamin C; 76 mg calcium; 1 mg iron; 380 mg sodium; 551 mg potassium
Vitamin C (52% daily value)
Carbohydrate Servings: 1
Exchanges: ½ fruit, ½ other carbohydrate, 3 lean protein, 1 fat
Will definitely make again. Use decent coffee. I ground up my own coffee beans and substituted brown sugar for coconut sugar.
Instead of parsley and shallot, I used baby spinach and red onion for the salad. I also added toasted chopped Brazil nuts and danish feta. Yum!
November 01, 2017
So delicious and SO easy. Would be nice with a simple rocket salad and some roast potatoes.