A mildly spicy, citrus-tinged sour cream sauce tops these baked salmon fillets. The ground chipotle adds just a hint of smokiness.

　　

Ingredients

Serves 4; 3 ounces fish and 2 tablespoons sauce per serving

　　Cooking spray

　　1 teaspoon Chili Powder (page 277) or no-salt-added chili powder

　　1/2 teaspoon ground cumin

　　1/8 teaspoon salt

　　4 salmon fillets (about 4 ounces each), rinsed and patted dry

　　

Sauce

1/2 cup fat-free sour cream

　　1 tablespoon fresh lime juice

　　1/4 teaspoon ground cumin

　　1/4 teaspoon ground chipotle or 1/8 to 1/4 teaspoon cayenne

　　1/8 teaspoon salt

　　1 medium lemon or lime, cut into 4 wedges

　　

Step 1

Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

　　

Step 2

In a small bowl, stir together the Chili Powder, cumin, and salt. Sprinkle over both sides of the fish. Using your fingertips, gently press the rub so it adheres to the fish. Transfer the fish to the baking sheet.

　　

Step 3

Bake for 20 minutes, or to the desired doneness.

　　

Step 4

Meanwhile, in a small bowl, stir together the sauce ingredients.

　　

Step 5

Spoon the sauce over the fish. Squeeze the lemon wedges over all.

　　

Nutrition Information

Step 6

(Per serving)

　　

Step 7

Calories: 178

　　

Step 8

Total fat: 4.5g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 1.5g

　　

Step 12

Monounsaturated: 1.0g

　　

Step 13

Cholesterol: 70mg

　　

Step 14

Sodium: 254mg

　　

Step 15

Carbohydrates: 6g

　　

Step 16

Fiber: 0g

　　

Step 17

Sugars: 2g

　　

Step 18

Protein: 27g

　　

Step 19

Calcium: 83mg

　　

Step 20

Potassium: 497mg

　　

Dietary Exchanges

Step 21

1/2 other carbohydrate

　　

Step 22

3 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition