Ingredients
4skinless salmon fillets,about 1-inch thick
1tspground cumin
½tspground coriander
¼tspcayenne pepper,to taste
salt and freshly ground black pepper
1tbspolive oil
½cupnatural sour cream
2green onions,ends trimmed, roughly chopped
½cupcilantro,packed, mostly leaves, some stem
1½tbspfresh lime juice
1clovegarlic,sliced
Preparation
Add the sour cream, green onions, cilantro, lime juice, garlic, and season with salt to taste (about ¼ teaspoon).
Process until the cilantro has been very finely minced. Set aside at room temperature while preparing the salmon.
In a small bowl, whisk together the cumin, coriander, cayenne pepper, ½ to ¾ teaspoons of salt (depending on how salty you like things), and ½ tsp black pepper.
Dab both sides of the salmon dry with paper towels, season both sides evenly with the cumin mixture, and lightly rub over the salmon.
Heat a heavy 12-inch non-stick skillet over medium-high heat.
Add oil and once the oil is shimmering, add the 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 the salmon on the opposite side for about 2 to 3 minutes longer until the salmon has cooked through.
Serve warm with the creamy cilantro lime sauce.
