Directions:
- Cut diagonal slashes about 4 long, 1 1/2 apart and 1/2 deep on each side of the salmon fillet.
- In a food processor, process smooth the cilantro, parsley, mint, jalapenos, ginger root, garlic, lemon juice, vegetable oil, cumin seeds and salt. Fold in the tomato. Stuff this paste into the slits of the fish. Cover with plastic wrap and refrigerate 1-4 hours.
- Preheat oven to 425 degrees.
- Transfer the salmon to a lightly oiled baking pan. Measure the thickest part of the salmon and allow 10 minutes per inch of thickness cooking time or cook until fish flakes easily with a fork. If the fillet is extra thin on the ends, fold them under so the ends don't dry out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.25 Kcal (466 kJ) | ||
| Calories from fat | 52.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 9% | |
|---|---|---|---|
| Cholesterol | 26.08mg | 9% | |
| Sodium | 337.11mg | 14% | |
| Potassium | 287.53mg | 6% | |
| Total Carbs | 1.86g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 12.23g | 24% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.7mg | 126% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 131.51 Kcal (551 kJ) | ||
| Calories from fat | 61.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 9% | |
|---|---|---|---|
| Cholesterol | 30.83mg | 9% | |
| Sodium | 398.52mg | 14% | |
| Potassium | 339.91mg | 6% | |
| Total Carbs | 2.19g | 1% | |
| Sugars | 0.68g | 2% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 14.46g | 24% | |
| Vitamin C | 12.9mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 26.8mg | 126% | |
| Calcium | 26.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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