Spice-Crusted Salmon with Citrus Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you can't find panko (extracrisp Japanese breadcrumbs), substitute plain dry breadcrumbs. Crust the skinned side of the salmon for the best looking dish. Ingredients:
1 (6-ounce) carton plain fat-free yogurt |
1/2 cup fat-free sour cream |
2 tablespoons finely chopped fresh cilantro |
1/2 teaspoon grated orange rind |
3 tablespoons fresh orange juice |
1/2 teaspoon ground cumin |
1/2 teaspoon crushed red pepper |
1/2 teaspoon grated lemon rind |
1/2 teaspoon grated lime rind |
1/4 teaspoon salt |
2 tablespoons fennel seeds |
1 tablespoon coriander seeds |
1 tablespoon cumin seeds |
1/4 cup panko (japanese breadcrumbs) |
2 1/2 teaspoons salt |
1 teaspoon freshly ground black pepper |
12 (6-ounce) salmon fillets (about 1 inch thick), skinned |
cooking spray |
fresh cilantro sprigs (optional) |
Directions:
1. Preheat oven to 400°
2. To prepare sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and next 8 ingredients (sour cream through 1/4 teaspoon salt). Cover and chill.
3. To prepare salmon, place fennel, coriander, and cumin in a spice or coffee grinder; process until finely ground. Combine spice mixture, breadcrumbs, 2 1/2 teaspoons salt, and black pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of salmon, crust side down; cook 3 minutes or until golden brown. Transfer salmon, crust side up, to a baking sheet lined with aluminum foil. Repeat procedure with remaining salmon. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Serve with sauce. Garnish with cilantro sprigs, if desired.
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