Salmon with Mexican Rub and Chipotle Sour Cream Sauce Recipe

Name: Salmon with Mexican Rub and Chipotle Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

1
Preheat the oven to 350F.
2
Line a baking sheet with aluminum foil.
3
Lightly spray the foil with cooking spray.
4
In a small bowl, stir together the Chili Powder, cumin, and salt.
5
Sprinkle over both sides of the fish.
6
Using your fingertips, gently press the rub so it adheres to the fish.
7
Transfer the fish to the baking sheet.
8
Bake for 20 minutes, or to the desired doneness.
9
Meanwhile, in a small bowl, stir together the sauce ingredients.
10
Spoon the sauce over the fish.
11
Squeeze the lemon wedges over all.
12
(Per serving)
13
Calories: 178
14
Total fat: 4.5g
15
Saturated: 0.5g
16
Trans: 0.0g
17
Polyunsaturated: 1.5g
18
Monounsaturated: 1.0g
19
Cholesterol: 70mg
20
Sodium: 254mg
21
Carbohydrates: 6g
22
Fiber: 0g
23
Sugars: 2g
24
Protein: 27g
25
Calcium: 83mg
26
Potassium: 497mg
27
1/2 other carbohydrate
28
3 lean meat

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder, 1/2 teaspoon ground cumin, 1/8 teaspoon salt, and more.

Yes, Salmon with Mexican Rub and Chipotle Sour Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon with Mexican Rub and Chipotle Sour Cream Sauce

How did you like this recipe?

Frequently Asked Questions