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

Julia Clancy
Source: EatingWell Magazine, November/December 2017


Ingredient Checklist


Instructions Checklist
  • Position a rack in lower third of oven; preheat to 450 degrees F.

  • Combine brown sugar, cocoa, coriander, paprika, 3/4 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 1/4 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 Facts

225.8 calories; protein 23.4g 47% DV; carbohydrates 12g 4% DV; exchange other carbs 1; dietary fiber 1.8g 7% DV; sugars 8.8g; fat 9.1g 14% DV; saturated fat 1.7g 9% DV; cholesterol 53mg 18% DV; vitamin a iu 635.1IU 13% DV; vitamin c 31mg 52% DV; folate 32.3mcg 8% DV; calcium 75.8mg 8% DV; iron 1mg 6% DV; magnesium 42.7mg 15% DV; potassium 543.6mg 15% DV; sodium 379.4mg 15% DV; added sugar 4g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
Yummy! Didn't used coriander though.. Very good combo of flavours.. Read More