Salmon with Mexican Rub and Chipotle Sour Cream Sauce
- Cooking spray
- 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 4 salmon fillets (about 4 ounces each), rinsed and patted dry
- 1/2 cup fat-free sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chipotle or 1/8 to 1/4 teaspoon cayenne
- 1/8 teaspoon salt
- 1 medium lemon or lime, cut into 4 wedges
- Preheat the oven to 350F.
- Line a baking sheet with aluminum foil.
- Lightly spray the foil with cooking spray.
- In a small bowl, stir together the Chili Powder, cumin, and salt.
- Sprinkle over both sides of the fish.
- Using your fingertips, gently press the rub so it adheres to the fish.
- Transfer the fish to the baking sheet.
- Bake for 20 minutes, or to the desired doneness.
- Meanwhile, in a small bowl, stir together the sauce ingredients.
- Spoon the sauce over the fish.
- Squeeze the lemon wedges over all.
- (Per serving)
- Calories: 178
- Total fat: 4.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 1.0g
- Cholesterol: 70mg
- Sodium: 254mg
- Carbohydrates: 6g
- Fiber: 0g
- Sugars: 2g
- Protein: 27g
- Calcium: 83mg
- Potassium: 497mg
- 1/2 other carbohydrate
- 3 lean meat
cooking spray, chili powder, ground cumin, salt, salmon, sour cream, lime juice, ground cumin, ground chipotle, salt, lemon
Taken from www.epicurious.com/recipes/food/views/salmon-with-mexican-rub-and-chipotle-sour-cream-sauce-392014 (may not work)