Citrus Spice Salmon
Citrus Spice Salmon
1 (6 oz) carton plain yogurt
1/2 cup sour cream
2 Tbsp chopped fresh cilantro
1/2 tsp grated orange rind
3 Tbsp fresh orange juice>br> 1/2 tsp ground cumin
1/2 tsp crushed red pepper
1/2 tsp grated lemon rind
1/2 tsp grated lime rind
1/4 tsp salt
2 Tbsp fennel seeds
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1/4 cup panko(Japanese breadcrumbs)
2 1/2 tsp salt
1 tsp fresh ground black pepper
10 (6 oz) Salmon fillets about 1 inch thick, skinned
1. Preheat oven to 400 degrees.
2. For 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.Cover and chill.
3. For salmon, place fennel, coriander and cumin in a spice
or coffee grinder and process until finely ground. Combine
spice mixture with panko, salt and pepper in a shallow dish.
Dredge skinned side of salmon in spice mixture.
4. Heat a large non-stick skillet coated with cooking spray over
medium heat. Add half of salmon, spice side down, cook 3
minutes or until golden. Transfer salmon, spice side up
to a baking sheet lined with aluminum foil.
5. Repeat porocess with remaining salmon. Bake at 400
degrees for 8 minutes or until fish flskes easily with a
fork. Serve with sauce and garnish with cilantro sprigs.
1 (6 oz) carton plain yogurt
1/2 cup sour cream
2 Tbsp chopped fresh cilantro
1/2 tsp grated orange rind
3 Tbsp fresh orange juice>br> 1/2 tsp ground cumin
1/2 tsp crushed red pepper
1/2 tsp grated lemon rind
1/2 tsp grated lime rind
1/4 tsp salt
2 Tbsp fennel seeds
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1/4 cup panko(Japanese breadcrumbs)
2 1/2 tsp salt
1 tsp fresh ground black pepper
10 (6 oz) Salmon fillets about 1 inch thick, skinned
1. Preheat oven to 400 degrees.
2. For sauce, spoon yogurt onto several layers of heavy-
additional paper towels; let stand 5 minutes. Scrape into
a bowl using a rubber spatula. Add sour cream and next 8
ingredients.Cover and chill.
3. For salmon, place fennel, coriander and cumin in a spice
or coffee grinder and process until finely ground. Combine
spice mixture with panko, salt and pepper in a shallow dish.
Dredge skinned side of salmon in spice mixture.
4. Heat a large non-
minutes or until golden. Transfer salmon, spice side up
to a baking sheet lined with aluminum foil.
5. Repeat porocess with remaining salmon. Bake at 400
degrees for 8 minutes or until fish flskes easily with a
fork. Serve with sauce and garnish with cilantro sprigs.