Skillet Seared Salmon with Creamy Cilantro Crema & Lime Rice - Thursday August 13 5pm


4 6 oz salmon filets




Small container sour cream or plain Greek yogurt

2 scallions

1 bunch cilantro

2 limes

1 garlic clove

1 c Long grain white or brown rice



Measuring spoons

Large deep dish

Food processor


Grill pan or large skillet

Metal spatula

Mixing spoons

Rice pot

Stove top


4 (6 oz) skinless salmon fillets (about 1-inch thick)

1 tsp ground cumin

1/2 tsp ground coriander

1/8 - 1/4 tsp cayenne pepper (to taste)

Salt and freshly ground black pepper

1 Tbsp olive oil

Green Sauce

1/2 cup natural sour cream

2 green onions , end trimmed, roughly chopped

1/2 cup packed cilantro (mostly leaves, some stem)

1 1/2 Tbsp fresh lime juice

1 clove garlic , sliced

Lime Rice


2 cups water

1 tablespoon butter

1 cup long-grain white rice

1 teaspoon lime zest

2 tablespoons fresh lime juice

1/2 cup chopped cilantro (optional)



  1. Get out medium rice pot, measuring cup, white rice, butter

  2. Measure out 2 cups water, add to pot and turn on high heat. Add salt

  3. Measure out 1 cup rice and ~1 tbsp butter

  4. Wait for water to boil, then add rice and butter

  5. Reduce heat simmer, place lid on and set timer for 18 mins



  1. Get out cumin, coriander (or fresh cilantro), cayenne (optional), large dish for salmon marinade, salmon, salt, oil, measuring spoons

  2. Measure out spices in large dish.

  3. Add salmon to dish. Massage salmon with marinade. Leave out until ready to cook

Green sauce

  1. Get out sour cream or Greek yogurt, 2 scallions, cilantro, 2 limes, garlic clove, food processor, cutting board, measuring spoons, zester