Learn how to make Indian-Style Salmon Sunehari for a great dinner entrée. See how this citrus and spicy salmon dish brings zest to your dinner table!
What You Need
Original recipe yields 6 servings
1 skinless salmon fillet (1-1/2 lb.)
1/4 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. dried fenugreek leaves
1 tsp. each garam masala, ground coriander and ground cumin
1/2 tsp. ground red pepper (cayenne)
1 Tbsp. zest and 1/4 cup juice from 2 lemon s, divided
12 RITZ Crackers, finely crushed (about 1/2 cup)
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Let's Make It
Heat oven to 400ºF.
Place fish in shallow parchment-lined pan. Mix barbecue sauce and dry seasonings until blended. Stir in 2 Tbsp. lemon juice; brush over fish.
Combine cracker crumbs and lemon zest; sprinkle over fish.
Bake 20 min. or until fish flakes easily with fork. Drizzle with remaining lemon juice.
Serve with warm naan and a mixed green salad.
Prepare using KRAFT Original Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.