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Cocoa-Rubbed Salmon with Orange Salsa
Cocoa-Rubbed Salmon with Orange Salsa
2 Reviews
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.
- By: Julia Clancy
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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 2
October 22, 2018
By: Donna K
Wonderful! The cocoa rub reminds me of the flavors of mexican mole sauce, in spice rub form. It goes perfectly with the oranges in the salsa. I will make this over and over.
February 10, 2018
By: Cranky Frankie
Yummy! Didn't used coriander though.. Very good combo of flavours..
