- 1 medium lime
- 1/2 cup reduced fat sour cream
- 1-1/2 teaspoons ground cumin, divided
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt, divided
- Dash ground black pepper
- 1 pound fresh salmon fillet, with skin
- 2 tablespoons Pure Wesson® Canola Oil
|Serving Size||4 servings (3 oz salmon with sauce each)|
- Grate 1/2 teaspoon peel from lime and squeeze 1 teaspoon juice. Stir together sour cream, lime peel, lime juice, 1/2 teaspoon cumin, sugar, 1/8 teaspoon salt and pepper in small bowl. Set Lime Sauce aside.
- Rinse and pat dry salmon. Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1/8 teaspoon salt. Heat oil in 10-inch nonstick skillet over medium-high heat. Add fillet, skin-side down, and cook 4 minutes. Carefully turn fillet. Continue cooking 2 to 3 minutes more or until fish flakes easily with fork (145°F).
- Cut fillet into 4 pieces. Serve with Lime Sauce on top or on side of salmon.
|Amount per Serving|
|% Daily Value*|
|Total fat||20 g||31%|
|Saturated fat||5 g||24%|
|Dietary fiber||0 g||1%|
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We enjoy salmon and have been brought up on it, but the recipe add a kick. My husband does not like salmon and he even ate some. Will try again
We love and eat salmon a lot and am always looking for new recipes. This was excellent and too easy. A definite "keeper".
My husband is not a fan of "fancy" food, but he loves this. The cumin, in our estimation, is what makes this dish. I do pan fry, but it takes so little oil, I'm not concerned about it. I served with steamed green beans and Israeli couscous (the lemon zest, zante currants and pine nuts play very nicely with the lime and the cumin). This has become a fave.
Pretty good, I won't be sticking to only this recipe for salmon though. Not a fan of the cumin, the spice in general is too smoky or something like that. I think I expected more of a lime flavor. Made with a side of roasted vegetables it made for a good healthy meal.
I cut the recipe in half, thinking my sons would not want to eat the salmon with sour cream. Yet it was the sour cream mixture that made the salmon extraordinary. I have to note I baked the salmon vs. frying because I prefer not to fry our food. I also added more than the recommended teaspoon of lime to the sour cream mixture. I think the extra lime made the mixture pop; however, this is my personal preference. Others may prefer it as is.
Quick, easy, tasty, and likely very good for you! Very appealing to the eye, I love the color of the salmon flesh with the orangey-brown cumin. I enjoyed the whole thing just as presented, lime sauce and all. While my husband said he liked the sauce, he thinks he may like it without, too. The next time I make it, and there will be a next time, I think the sauce could stand a little more lime and spice, but I want to make it clear the sauce was very nice as stated.