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Spice-Crusted Salmon with Citrus Sauce

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1 fillet and 4 teaspoons sauce)
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

  • Sauce:
  • 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
  • Salmon:
  • 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)

Nutrition Information

  • calories 308
  • caloriesfromfat 40 %
  • fat 13.7 g
  • satfat 3.2 g
  • monofat 5.9 g
  • polyfat 3.2 g
  • protein 38.1 g
  • carbohydrate 6.1 g
  • fiber 0.8 g
  • cholesterol 88 mg
  • iron 1.3 mg
  • sodium 643 mg
  • calcium 86 mg

How to Make It

  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.