Salmon with Creamy Lime Sauce
20Prep Time Minutes
20Total Time Minutes
5Number of Ingredients
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
|% Daily Value|
|Total Fat||20 g||31%|
|Saturated Fat||5 g||24%|
|Vitamin C||6 mg||10%|
|Vitamin A||172 iu||3%|
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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