Thursday, February 8, 2018

Salmon with Creamy Jalapeño Sauce

Adapted From:
Course: Main Course
Cuisine: American | Latin
Main Ingredient: Salmon
Prep Time: 7 min
Cook Time: 8 min
Total Time: 15 min
  • 1 tablespoon fat of choice
  • 2 whole salmon filet 6-8 ounce each
  • 1 whole lime juiced; divided
  • 2 tablespoon butter divided
  • 2 whole pepper, jalapeño seeded and finely diced
  • cup sour cream
  • ¼ teaspoon pepper, white
  • chive to taste; finely chopped
  • salt & pepper to taste

  1. Melt half the butter and mix with half the lime juice. Brush half of the mixture over top of salmon.
  2. Sprinkle with salt and pepper. Let stand 15 minutes.
  3. Add fat to cast iron skillet and heat to medium.
  4. Cook fish top side down for 3 minutes. While cooking, sprinkle salt and pepper liberally on skin side.
  5. Flip salmon. Cook 4 minutes, brushing remaining butter and lime juice mixture on top.
  6. Cover and remove from heat, fish should remain covered to continue cooking in the steam for at least 4 minutes.
  7. Melt remaining butter in a small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
  8. Add sour cream and stir until heated through; do not allow to boil.
  9. Mix in remaining lime juice. Add salt and white pepper to taste.
  10. Transfer fish to platter and add sauce.
  11. Sprinkle with chives.

Nutrition Estimate per Serving
  • Net Carbs: 3g
  • Calories: 578
  • Protein: 39g
  • Carbohydrate: 4g
  • Fat: 45g
  • Fiber: 1g

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