Skillet Seared Salmon with Creamy Cilantro Lime Sauce

Ingredients

• 4 skinless salmon fillets
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/8 – 1/4 tsp cayenne pepper, to taste
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 1/2 cup natural sour cream
• 2 green onions, end trimmed, roughly chopped
• 1/2 cup packed cilantro
• 1 1/2 Tbsp fresh lime juice
• 1 clove garlic, sliced

Directions

1. Make the sauce first: combine the sour cream, green onions, cilantro, lime juice, and garlic, then add salt to taste, about 1/4 tsp. Process until the cilantro is chopped into tiny flecks. Leave the sauce at room temperature while you cook the salmon.
2. In a small bowl, whisk the cumin, coriander, cayenne pepper, 1/2 – 3/4 tsp salt, depending on your preference, and 1/2 tsp black pepper. Blot the salmon well on both sides with paper towels, then coat both sides evenly with the spice mixture, rubbing it on gently.
3. Warm a heavy 12-inch non-stick skillet over medium-high heat. Pour in the oil, and when it looks shimmery, add the salmon with the top side facing down first, leaving space between the fillets. Cook without shifting the fish for about 4 minutes, until the underside is golden brown.
4. Turn the salmon over and cook the second side until the fish is cooked through, about 2 – 3 minutes more. Serve warm with the Creamy Cilantro Lime Sauce.