Salmon With Creamy Lime Sauce

Name: Salmon With Creamy Lime Sauce
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps Pure Wesson® Canola Oil; 0 teaspoons granulated sugar; 1 teaspoon ground cumin, divided; 1 Dash ground black pepper; 1 medium lime; 118 milliliters reduced fat sour cream; 454 grams fresh salmon fillet, with skin; 0 teaspoons salt, divided

Salmon With Creamy Lime Sauce is a gluten free, fodmap friendly, and pescatarian recipe with 20 servings. One portion of this dish contains approximately 5g of protein, 3g of fat, and a total of 53 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have salmon fillet, granulated sugar, lime, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 13 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Sour Cream

Lime Peel

Cumin

Juice

Sauce

Sugar

Lime

Equipment you will use

Bowl

Rinse and pat dry salmon.

Ingredients you will need

Salmon

Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1/8 teaspoon salt.

Ingredients you will need

Cumin

Salt

Heat oil in 10-inch nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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 (145F).

Ingredients you will need

Fish

Cut fillet into 4 pieces.

Serve with Lime Sauce on top or on side of salmon.

Ingredients you will need

Salmon

Sauce

Lime

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

Pure Wesson® Canola Oil 0teaspoons

granulated sugar 1teaspoon

ground cumin, divided 1Dash

ground black pepper 1medium

lime 118milliliters

reduced fat sour cream 454grams

fresh salmon fillet, with skin 0teaspoons

salt, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.