Salmon with Creamy Cilantro Lime Sauce

Ingredients

• Atlantic salmon

  farmed, raw

  9 oz or 255g

• Cumin seed

  ⅜ tsp, ground or 1g

• Coriander seed

  ³⁄₁₆ tsp or 0.3g

• Cayenne pepper

  ⅜ pinch or 0.1g

• Salt

  table

  ⅜ dash or 0.1g

• Black pepper

  ground

  ⅜ dash or 0.04g

• Sour cream

  reduced fat, cultured

  3 tbsp or 45g

• Scallions

  raw

  ¾ medium or 11g

• Cilantro

  raw, coriander leaves

  3 tbsp or 3g

• Lime juice

  1 ½ tsp or 8g

• Garlic

  raw

  ¾ cloves, minced or 2g

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.