Friday, January 25, 2013

Salmon with Creamy Lime Sauce

Salmon with Creamy Lime Sauce 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 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.

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