Salmon with Creamy Lime Sauce

Cumin rubbed salmon pairs perfectly with a creamy lime sauce for a touch of the tropics.

Prep: 20 min | Total: 20 min | Yield: 4 servings

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

Instructions

1. Grate 1/2 teaspoon peel from lime and squeeze 1 teaspoon juice.
2. 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.
3. Rinse and pat dry salmon. Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1/8 teaspoon salt.
4. Heat oil in a 10 inch nonstick skillet over medium-high heat. Add fillet, skin side down, and cook for 4 minutes.
5. Carefully turn fillet. Continue cooking 2 to 3 minutes more or until fish flakes easily with fork (145 degrees F).
6. Cut fillet into 4 pieces.
7. Serve with Lime Sauce on top or on side of salmon.

Nutrition

Per serving: Calories: 278

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.