Sauce:
\n6oz. plain fat free Yogurt
\n1\/2 C. fat free Sour Cream
\n2 T. finely chopped fresh Cilantro
\n1\/2 tsp. Orange Zest
\n1\/2 tsp. Cumin
\n1\/2 tsp. crushed Red Pepper
\n1\/2 tsp. Lemon Zest
\n1\/2 tsp. Lime Zest
\n1\/4 tsp\/ Salt<\/p>\n
Salmon:
\n2 T. Fennel Seeds
\n1 T. Coriander Seeds
\n1 T. CUmin Seeds
\n1\/4 C. Panko
\n2 1\/2 tsp. Salt
\n1 tsp. Pepper
\n12 6oz. Salmon Fillets, 1: thick, skinned
\nCooking Spray
\nCilantro Sprigs, optional<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nServing Size: 1 fillet & 4 tsp. Citrus Sauce<\/p>\n
Calories: 308
\nFat: 13.7g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n