December 31, 2017
Dinner, Main Dish, Fish,
Salmon, Southern, 5-Minute Prep, Quick Meals, Weeknight Meals, Skillet, Gluten-Free, Heart Healthy, High Protein, Low Carbohydrate, No Eggs, Make it from scratch, Spices, Kosher Dairy more
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"I like to serve this with steamed snow peas or sugar snap peas and coconut rice. It is quick to make and good for a weeknight after work."
Heat a large skillet over medium-high heat. Add 2 teaspoons oil to the pan; swirl to coat.
Sprinkle the fillets evenly with garam masala and 1/2 teaspoon salt. Add the fillets to the skillet, skin side down. Cook 7 minutes; turn over, and cook 1 minute or until the salmon reaches your desired degree of doneness.
Combine the remaining oil, salt, yogurt, green onions, creme fraiche, and lime juice in a small bowl, stirring with a whixk.
Serve the yogurt mixture with fillets. Serve with the lemon wedges.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
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We enjoyed this salmon very much accompanied with baked potatoes and tossed salad. Easy and good! Thanks for sharing!