Sauce:
6oz. plain fat free Yogurt
1/2 C. fat free Sour Cream
2 T. finely chopped fresh Cilantro
1/2 tsp. Orange Zest
1/2 tsp. Cumin
1/2 tsp. crushed Red Pepper
1/2 tsp. Lemon Zest
1/2 tsp. Lime Zest
1/4 tsp/ Salt

Salmon:
2 T. Fennel Seeds
1 T. Coriander Seeds
1 T. CUmin Seeds
1/4 C. Panko
2 1/2 tsp. Salt
1 tsp. Pepper
12 6oz. Salmon Fillets, 1: thick, skinned
Cooking Spray
Cilantro Sprigs, optional

Preheat oven to 400 degrees. To prepare sauce spoon yogurt onto several layers of heavy duty paper towerls, spread to 1/2″ thickness. Cover with additional paper towels and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and remaining sauce ingredients. Cover and chill. TO prepare salmon place fennel, coriander and cumin in a spice or coffee mill; process until finely ground. COmbine spices, bread crumbs, salt and pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet with cookign spray over medium high heat. Add half of salmon, crust side down; cook 3 inutes or until golden brown. Trasfer salmon, crust side up, to a baking sheet lined with foil. Repeat process with remaining salmon. Bake at 400 degrees for 8 minutes, or until fish flakes easily with a fork. Serve with sauce and garnish with cilntro if desired.

Yield: 12 servings
Serving Size: 1 fillet & 4 tsp. Citrus Sauce

Calories: 308
Fat: 13.7g
Fiber: 0g