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Salmon with Creamy Lime Sauce

Salmon with Creamy Lime Sauce

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


  • 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


  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 10-inch nonstick skillet over medium-high heat. Add fillet, skin-side down, and cook 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.

Prep Time 20 min | Total Time 20 min | Servings 4

Nutrition Information: Calories: 278

Recipe and photo credit (used with permission): ConAgra Foods

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