Salmon with Creamy Cilantro Lime Sauce

Ingredients

• Atlantic salmon

  Fish, wild, raw

  12 oz or 340g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  ¹⁄₁₆ tsp or 0.1g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  ¾ tbsp or 11g

• Garlic

  Raw

  ½ tsp or 1g

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.

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