Spice-Crusted Salmon with Citrus Sauce

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 12 servings (serving size: 1 fillet and 4 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 40%
  • Fat: 13.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 38.1g
  • Carbohydrate: 6.1g
  • Fiber: 0.8g
  • Cholesterol: 88mg
  • Iron: 1.3mg
  • Sodium: 643mg
  • Calcium: 86mg

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)

Preparation

  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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