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Salmon with Mexican Rub and Chipotle Sour Cream Sauce

A mildly spicy, citrus-tinged sour cream sauce tops these baked salmon fillets. The ground chipotle adds just a hint of smokiness.

Recipe information

  • Yield

    Serves 4; 3 ounces fish and 2 tablespoons sauce per serving

Ingredients

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

Sauce

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

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

    Step 2

    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.

    Step 3

    Bake for 20 minutes, or to the desired doneness.

    Step 4

    Meanwhile, in a small bowl, stir together the sauce ingredients.

    Step 5

    Spoon the sauce over the fish. Squeeze the lemon wedges over all.

  2. Nutrition Information

    Step 6

    (Per serving)

    Step 7

    Calories: 178

    Step 8

    Total fat: 4.5g

    Step 9

    Saturated: 0.5g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 1.5g

    Step 12

    Monounsaturated: 1.0g

    Step 13

    Cholesterol: 70mg

    Step 14

    Sodium: 254mg

    Step 15

    Carbohydrates: 6g

    Step 16

    Fiber: 0g

    Step 17

    Sugars: 2g

    Step 18

    Protein: 27g

    Step 19

    Calcium: 83mg

    Step 20

    Potassium: 497mg

  3. Dietary Exchanges

    Step 21

    1/2 other carbohydrate

    Step 22

    3 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
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