Salmon with Creamy Lime Sauce for Two

4 of 5
(2 ratings)
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Cumin rubbed salmon pairs perfectly with a creamy lime sauce for a touch of the tropics

  • 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
  1. 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.
  2. 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).
  3. Cut fillet into 2 pieces. Serve with Lime Sauce on top or on side of salmon.
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Nutrition Information
Calories: 278 View complete nutrition information
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