Tex Mex Salmon with a Spicy Cream Sauce
WHAT YOU NEED
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 teaspoons garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
- Juice from one lime
- 4 skinless salmon fillets
- 4 tablespoons already prepared pico de gallo
- Cacique® Queso Fresco
- Cacique® Jalapeno Sour Cream
HOW TO MAKE IT
- Preheat the oven to 425 degrees. In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, salt, pepper, olive oil, and lime juice. Brush salmon pieces with the spice mixture.
- Preheat a skillet over medium heat for about 2 minutes. Add a couple tablespoons of oil to the pan. Once the oil starts to smoke, add salmon to pan (skin side up); cook salmon for 2-3 minutes and then transfer the whole pan to the oven for an additional 7-9 minutes.
- I topped the salmon with a little pico de gallo, Cacique® Queso Fresco, and Cacique® Jalapeno Sour Cream. This versatile salmon recipe can be served on a bed of rice, atop a salad, or in a taco.
