Salmon with Creamy Cilantro Lime Sauce

Ingredients

• Atlantic salmon

  wild, raw

  24 oz or 680g

• Cumin seed

  1 tsp, ground or 3g

• Coriander seed

  ½ tsp or 0.9g

• Cayenne pepper

  ⅛ tsp or 0.2g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Sour cream

  reduced fat, cultured

  ½ cup or 121g

• Scallions

  raw

  2 medium or 30g

• Cilantro

  raw, coriander leaves

  ½ cup or 8g

• Lime juice

  1 ½ tbsp or 23g

• Garlic

  raw

  1 tsp or 3g

Directions

1. Remove salmon fillets from the refrigerator and let them rest at room temperature for 10 minutes. Meanwhile, prepare the sauce.
2. For the sauce, combine sour cream, scallions, cilantro, lime juice, garlic, and salt in a food processor. Process until the cilantro is finely minced. Set aside at room temperature.
3. In a small bowl, whisk together cumin, coriander, cayenne pepper, salt, and black pepper. Pat the salmon dry with paper towels, then season both sides with the spice mixture and rub lightly.
4. Heat a 12-inch non-stick skillet over medium-high heat. Add oil and, once shimmering, place the salmon top-side down. Cook for about 4 minutes until golden brown, then flip and cook for another 2-3 minutes until cooked through. Serve warm with the creamy cilantro lime sauce.