Categorized:
- Healthy
- Main Dish
- Seafood
Tagged:
- cayenne pepper
- cilantro
- coriander
- cumin
- garlic
- green onions
- limes
- olive oil
- salmon
- sour cream
Skillet Seared Salmon with Creamy Cilantro Lime Sauce
Ingredients
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 - 1/4 tsp cayenne pepper (to taste)
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
Sauce
- 1/2 cup natural sour cream
- 2 green onions , end trimmed, roughly chopped
- 1/2 cup packed cilantro (mostly leaves, some stem)
- 1 1/2 Tbsp fresh lime juice
- 1 clove garlic , sliced
Instructions
For the sauce:
- Add sour cream, green onions, cilantro, lime juice, garlic and season with salt to taste (about 1/4 tsp).
- Process until cilantro has been very finely minced. Set aside at room temperature while preparing salmon.
For the salmon:
- In a small bowl whisk together cumin, coriander, cayenne pepper, 1/2 - 3/4 tsp salt (depending on how salty you like things) and 1/2 tsp black pepper.
- Dab both sides of salmon dry with paper towels, season both sides evenly with cumin mixture and lightly rub over salmon. Heat a (heavy) 12-inch non-stick skillet over medium-high heat.
- Add oil and once oil is shimmering add salmon (top side down first. Also leave space between fillets) and cook about 4 minutes, without moving, until golden brown on bottom.
- Flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Serve warm with Creamy Cilantro Lime Sauce.
Notes
- When measuring out the cilantro just be sure to pack it into the measuring cup otherwise you won’t get as much flavor — the cilantro really is the crowning flavor.
- If you have a bigger family than me and need more servings, you should have enough cilantro lime sauce for about 5 - 6 fillets. Just be sure to increase the amount on the spice rub and use two skillets.
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