![Person holding a transgender flag shaped as a heart](/-/media/images/eatright-articles/eatright-article-1200x675/transgenderhearthealth_1200x675.jpg?as=0&w=967&rev=1124262a5604466dab12775b5effdf8e&hash=CC6FAADC4D5F6797985EC842362C425E)
Cardiovascular Health/Heart Disease/Hypertension
For a spicy salmon with a flavorful twist, try it with a blend of Indian spices. Grill or bake for a quick dish. If desired, marinate the salmon overnight in the refrigerator.
Vegetable oil cooking spray
1 pound skinless salmon (if using salmon with skin, choose a piece that is 1⅓ pounds)
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
½ teaspoon salt
¼ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper, optional
½ teaspoon garam masala
1 tablespoon fresh lime juice
Before you begin: Wash your hands.
Garam masala is a blend of several spices and is frequently used in Indian recipes. Buy it in markets or make your own! Dry-roast ¼ cup cumin seeds on low heat until dark brown and fragrant. Cool to room temperature. Mix with 3 tablespoons whole black peppercorns, 3 tablespoons whole cardamom pods, 1 teaspoon cloves, 2 teaspoons dry ginger powder and 2 cinnamon sticks. Grind spices in a spice grinder. Store in an airtight container.
Serving size: 3 ounces cooked
Serves 4
Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 60mg; Sodium: 200mg; Total Carbohydrate: 1g; Dietary Fiber: 0g; Protein: 23g.
Looking for credible nutrition information and recommendations? The Academy of Nutrition and Dietetics' network of credentialed food and nutrition practitioners are ready to help!