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.
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
Fresh cilantro sprigs (optional)
How to Make It
Preheat oven to 400°
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.
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.
This is a wonderful recipe. It would be great for a nice dinner party. I made my own bread crumbs from whole grain bread. And for the sauce, I did not layer it on paper towels as the recipe says - I just used the yogert straight from the container because I am okay with a thinner sauce, and it still turned out delicious. I served it with steamed vegies and a glass of white wine. I will definately make this again, I was very pleased with the results.
I used fat-free Greek yogurt and skipped the draining step since it's already so thick. Made the rest as directed and served with Citrus Marinated Mushrooms and Orange-Scented Couscous Salad with Almonds, Cilantro and Cucumber. Excellent flavors!
While easy to make and certainly not terrible, I can't give this a rave review. The citrus sauce was bland and the spice combo was not to our liking. I used Greek yogurt and low fat (vs nonfat) sour cream. I also added a bit of lemon juice and a squirt of fresh lime juice, which helped. I also used a little more panko than the recipe called for because the spices seemed a bit overwhelming. If I were to do it again, I'd use less fennel.