Spicy Roasted Salmon

Who knew healthy could taste so good? An added bonus is the ease of preparation for this dynamic dish. Serve with green beans, corn muffins, and a tangy Peaches and Mixed Green Salad.

From a recipe by Lisë Stern, Cooking Light, DECEMBER 2007

Ingredients:

• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  salt
• 1/4  teaspoon  paprika
• 1/8  teaspoon  ground cinnamon
• 1/8  teaspoon  freshly ground black pepper
• 1  (2 1/4-pound) skinless salmon fillet
• 2  cups  thinly sliced onion
• Cooking spray
• 2  tablespoons  chopped fresh cilantro
• Lemon wedges

Directions:

1. Preheat oven to 400°.
2. To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish.
3. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place salmon on a platter. Arrange onions evenly around salmon. Sprinkle salmon with chopped fresh cilantro.  Garnish with lemon wedges.  Serves 6.

Wine note:

This salmon has lots of rich, piquant flavor and needs a wine that won’t be intimidated by such bold spices as cumin, coriander, and cinnamon. Riesling’s fruitiness offsets the spices while its clean, pure freshness is exactly the right counterpoint to the rich salmon. Washington State makes some of the best rieslings in the country.

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