Salmon with Creamy Cilantro Lime Sauce

Ingredients

• Atlantic salmon

  Fish, farmed, raw

  24 oz or 680g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Scallions

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

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Lime juice

  Raw

  4 tsp or 20g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Remove salmon fillets from the refrigerator and let them rest at room temperature for 10 minutes. Meanwhile, prepare the sauce.
2. Combine sour cream, scallions, cilantro, lime juice, garlic, and a dash of 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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