Cocoa-Rubbed Salmon with Orange Salsa

Cocoa-Rubbed Salmon with Orange Salsa

1 Review
From: EatingWell Magazine, November/December 2017

Cocoa gives this versatile rub an almost barbecue-like taste. Serve this healthy baked salmon dinner with a vegetable rice pilaf.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons light brown sugar
  • 2 teaspoons unsweetened cocoa powder
  • 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

Preparation

  • Prep

  • Ready In

  1. Position a rack in lower third of oven; preheat to 450°F.
  2. Combine brown sugar, cocoa, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Place salmon on a baking sheet and rub with the spice mixture.
  3. Roast on the lower rack until just cooked through and still opaque in the middle, 6 to 8 minutes.
  4. 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.

Nutrition information

  • Serving size: 3 oz. salmon & ¼ cup salsa
  • Per serving: 226 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; 379 mg sodium; 544 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, ½ other carbohydrate, 4½ med-fat protein, 1 fat

Reviews 1

February 10, 2018
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By: Cranky Frankie
Yummy! Didn't used coriander though.. Very good combo of flavours..
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