INDIAN SPICED SALMON

1 Teaspoon Cumin, ground 1 Teaspoon Coriander, ground 1/2 Teaspoon Turmeric, ground 1/2 Teaspoon Thyme, ground 1/2 Teaspoon Fennel Seeds 1/2 Teaspoon Pepper

1/4 Teaspoon Cinnamon 1/8 Teaspoon Cloves, ground 4 6 oz Salmon Fillets 1 Teaspoon Olive Oil 1/4 Cup Fat Free Plain Yogurt 4 Lemon Wedges

Preheat oven to 400°. Combine the first 8 ingredients together and stir. Dredge the salmon with the mixture. Heat the oil in a pan. Add the fish and cook 5 minutes. Turn over. Wrap the handle of the pan with foil and put in the oven and bake for 10 minutes.Remove any skin and serve with the yogurt and lemon wedges.

SERVINGS 4; CALORIES 301; FAT 15.4 g; PROTEIN 35.9 g; CARBS 2.6 g; FIBER .3 g; CHOL 111 mg; IRON 1.6 mg; SODIUM 390 mg; CALC 54 mg SERVING SIZE= 1 6 Oz fillet

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Updated 12/7/99