Caribbean Spiced Salmon Fillets

Zesty pan-roasted salmon seasoned with warm allspice and thyme, served over quick brown rice with black beans and braised green cabbage.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Caribbean
• Difficulty: Easy
• Cost: $4.57/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• Soy-Free
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• High-Protein

Tags

• sauté
• healthy
• quick
• tangy

Ingredients

• 1.5 pound salmon fillet (skinless, cut into 6 portions)
• 2 can black beans (rinsed and drained)
• 1.5 cup brown rice (quick-cooking)
• 4 cup green cabbage (thinly shredded)
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 3 tablespoon lime juice (freshly squeezed)
• 1 tablespoon olive oil
• 0.5 teaspoon salt

Instructions

1. Simmer the quick-cooking brown rice in 3 cups of water in a covered saucepan for 12 minutes until fluffy. Fold in the drained black beans to warm through.
2. In a small bowl, combine the ground allspice, dried thyme, garlic powder, and half the salt. Rub the spice blend evenly over all sides of the salmon portions.
3. Heat 1/2 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 4 to 5 minutes per side until it reaches an internal temperature of 145°F and is opaque throughout. Transfer salmon to a plate.
4. In the same skillet, add the remaining 1/2 tablespoon of olive oil and the shredded cabbage with the remaining salt and 2 tablespoons of water. Sauté for 4 minutes until wilted and tender.
5. Stir the fresh lime juice into the warm cabbage, then serve the salmon over the black bean rice alongside the braised cabbage.

Notes

Salmon and rice store exceptionally well for delicious cold or warm midday lunches.

Nutrition (per serving)

• Calories: 559
• Protein: 35.5 g
• Carbohydrates: 64.6 g
• Fat: 18.9 g
• Fiber: 9.1 g
• Sodium: 742 mg
• Saturated Fat: 2.9 g
• Sugar: 3.1 g
• Cholesterol: 65 mg