Cocoa-Rubbed Salmon with Orange Salsa Recipe

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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.

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Position a rack in lower third of oven; preheat to 450°F.
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.
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.

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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