Source: Family Circle


Recipe Summary

15 mins
15 mins
5 mins
15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. In a small, lidded
    pot, combine 1 1/2 cups water, rice and
    1 tbsp of the oil. Bring to a boil, then
    reduce heat to low and cook, covered,
    15 minutes. Remove from heat and
    let stand 5 minutes. Fluff with a fork
    and stir in 1/4 tsp of the salt and 1/8 tsp
    of the pepper. Cover and set aside.

  • Meanwhile, make guacamole. Mash
    avocado in a bowl. Stir in lime juice, garlic,
    cilantro and 1/4 tsp of the salt. Set aside.

  • Pat salmon dry. Place on a foil-lined
    baking sheet and rub with remaining
    2 tsp olive oil. In a small bowl, combine
    coriander, paprika, remaining 1/4 tsp salt
    and remaining 1/8 tsp pepper. Rub onto
    salmon. Bake at 400 degrees for 15 minutes or
    until fish flakes easily with a fork.

  • Wrap tortillas in foil; place in oven for a
    few minutes until warmed through. To
    assemble, flake salmon into large pieces,
    leaving skin on foil, and place on warm
    tortillas with guacamole, Cilantro-Lime
    Yogurt and, if desired, cilantro and lime
    wedges. Serve rice on side.

  • Cilantro-Lime Yogurt: Combine
    1 container (6 oz) Chobani 0% plain
    Greek yogurt with 1 tsp lime juice, 1 tsp
    lime zest, 1 tbsp chopped cilantro and
    1/8 tsp salt.

Health Booster Salmon

Fatty cold-water
fish -- especially wild
caught -- are loaded
with heart-healthy
omega-3s. Aim for at
least two servings
per week.

Nutrition Facts

446 calories; fat 18g; saturated fat 8g; carbohydrates 41g; insoluble fiber 8g; protein 30g; sodium 89mg.