Salmon with Creamy Lime Sauce for Two
20Prep Time Minutes
20Total Time Minutes
5Number of Ingredients
1/2 medium lime
1/4 cup reduced fat sour cream
3/4 teaspoon ground cumin, divided
1/8 teaspoon granulated sugar
Dash ground black pepper
1/2 pound fresh salmon fillet, with skin
1/8 teaspoon salt
1 tablespoon 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 1/4 teaspoon peel from lime and squeeze 1/2 teaspoon juice. Stir together sour cream, lime peel, lime juice, 1/4 teaspoon cumin, sugar and pepper in small bowl. Set Lime Sauce aside.
Rinse and pat dry salmon. Sprinkle flesh side with remaining 1/2 teaspoon cumin and 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 2 pieces. Serve with Lime Sauce on top or on side of salmon.
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