Salmon with Lime Jalapeño Cream Sauce
Pan-seared salmon is topped with a silky lime jalapeño cream sauce for an easy dinner that's fresh, flavorful, and ready in about 30 minutes.
Ingredients
For the Salmon
- 4 (5 ounce) Salmon filets pin bones removed
- 2 tablespoons fresh lime juice
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
For the Lime Jalapeño Cream Sauce
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter
- 3 large jalapeno peppers, seeded and cut into thin strips (julienne)
- ½ cup sour cream
- 2 teaspoons fresh lime juice
- Kosher salt and freshly ground peper to taste
Fro Serving (Optional)
- Lime Wedges
- Snipped fresh chives optional
Instructions
Season the Salmon
- Pat the salmon dry with paper towels. Brush with the lime juice and olive oil, then season generously with salt and pepper. Let stand for 10 to 15 minutes while you prepare the sauce.
Soften the Jalapeños
- Heat the olive oil and butter in a skillet over medium-low heat. Add the sliced jalapeños and cook, stirring occasionally, until softened and mellow, about 5 minutes.
Finish the Sauce
- Reduce the heat to low. Stir in the sour cream and warm gently until smooth. Do not let the sauce boil. Remove from the heat and stir in the lime juice. Season with salt and pepper to taste. Keep warm.
Pan-Sear the Salmon
- Heat a large nonstick or well-seasoned skillet over medium-high heat. Add a light drizzle of olive oil if needed.Place the salmon presentation-side down and cook undisturbed for 3 to 4 minutes, until golden brown. Carefully turn and cook another 2 to 4 minutes, depending on thickness, until the salmon is just opaque in the center.
Serve
- Transfer the salmon to serving plates. Spoon the warm lime jalapeño cream sauce over the top and garnish with fresh chives and lime wedges, if desired.
Notes
To bake the salmon: Preheat the oven to 500°F. Place the seasoned salmon in a lightly oiled baking dish and bake for about 8 minutes per inch of thickness, or until just opaque in the center.
Do not boil the sauce: Warm the sour cream gently over low heat. High heat can cause it to curdle or separate. Remove the sauce from the heat before stirring in the lime juice, as acid can also cause sour cream to break when it is too hot.
Do not overcook the salmon: Salmon continues to cook after it leaves the pan. Remove it when the center is still slightly translucent and flakes with gentle pressure. Overcooked salmon quickly becomes dry and chalky.
Nutrition
Serving: 1 servingCalories: 153kcalCarbohydrates: 5gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 40mgSodium: 134mgFiber: 1gSugar: 2g
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