Nutrition per serving may change if servings are adjusted.
1 (1 pound) fresh or frozen skinless salmon fillet
1 tablespoon coriander seeds, coarsely crushed (see Tip)
1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon brown sugar (see Tip)
1 teaspoon lemon-pepper seasoning
2 cups hot cooked brown rice
1 medium mango, seeded, peeled, and chopped
1 tablespoon snipped fresh cilantro
1 teaspoon finely shredded lemon peel
Lemon wedges (optional)
Fresh cilantro sprigs (optional)
Thaw salmon, if frozen. Preheat oven to 450°F. Rinse fish; pat dry with paper towels. Measure thickness of fish. Place fish in a greased shallow baking pan.
In a small bowl, stir together coriander seeds, brown sugar, and lemon-pepper seasoning. Sprinkle fish evenly with coriander seeds mixture; use your fingers to press in slightly. Bake for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.
Meanwhile, in a medium bowl, stir together cooked rice, mango, the snipped cilantro, and the lemon peel. Serve fish on top of rice mixture. If desired, garnish with lemon wedges and/or cilantro sprigs.
Tips: You can substitute 1 tablespoon sesame seeds (toasted if desired) and ¼ teaspoon ground cumin for the crushed coriander seeds.
If using a sugar substitute, we recommend Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Facts with sugar substitute: same as below, except 353 cal., 154 mg sodium, 32 g carbo.