Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Cumin Crusted Salmon with Orange Rice Pilaf Recipe

Looking for an easy Cumin Crusted Salmon With Orange Rice Pilaf recipe? Learn how to make Cumin Crusted Salmon With Orange Rice Pilaf using healthy ingredients.


Submitted by abba_gimmel

Makes 4 servings



An entry in Dining on a Dollar. The salmon is very flavorful and is accented beautifully with the delicate flavors of the rice. Serve this was a side salad for a delicious and healthy meal.

Recipe Ingredients for Cumin Crusted Salmon With Orange Rice Pilaf

16 ounce salmon fillets
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup cilantro , chopped (optional)
1 cup brown rice
1 tablespoon olive oil
1 tablespoon Country crock
1 teaspoon Country crock
1/2 large purple onion , diced
1/4 cup celery , diced
1 medium carrot , diced
1 garlic clove , mined
1 medium zucchini , diced
1 orange
1 salt and pepper

Recipe Directions for Cumin Crusted Salmon With Orange Rice Pilaf

  1. Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.

  2. Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.

  3. While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.

  4. When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Cover and allow to rest for a few minutes.

  5. Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.

  6. Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.

Categories

Fish, Rice, Vegetables, Main Dish

Nutrition Facts
Serving Size 310.6g
Amount Per Serving
Calories
508
Calories from Fat
190
% Daily Value*
Total Fat
21.1g
32%
Saturated Fat
4.2g
21%
Trans Fat
0.0g
Cholesterol
71mg
24%
Sodium
274mg
11%
Potassium
934mg
27%
Total Carbohydrates
48.4g
16%
Dietary Fiber
4.7g
19%
Sugars
6.9g
Protein
30.6g
Vitamin A 68% Vitamin C 68%
Calcium 13% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sodium
  • High in manganese
  • High in niacin
  • High in selenium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • High in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement