Spice-Crusted Salmon With Citrus Sauce

• 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)

1. Preheat oven to 400u0b0
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 400u0b0 for 8 minutes or until fish flakes easily when tested with a fork. Serve with sauce. Garnish with cilantro sprigs, if desired.

carton plain, sour cream, fresh cilantro, orange rind, orange juice, ground cumin, red pepper, lemon rind, lime rind, salt, salmon, fennel seeds, coriander seeds, cumin seeds, salt, freshly ground black pepper, salmon, cooking spray, cilantro

Taken from www.myrecipes.com/recipe/spice-crusted-salmon-with-citrus-sauce (may not work)