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.
We enjoyed this salmon very much accompanied with baked potatoes and tossed salad. Easy and good! Thanks for sharing!