Spice-Crusted Salmon with Citrus Sauce

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 tablespoon coriander seeds 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon cumin seeds 
• 2 tablespoons fennel seeds 
• 2 tablespoons cilantro leaves fresh finely chopped
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon lemon rind grated
• 0.5 teaspoon lime rind grated
• 3 tablespoons orange juice fresh
• 0.5 teaspoon orange rind grated
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 6 ounce salmon fillet ()
• 0.3 teaspoon salt 
• 2.5 teaspoons salt 
• 0.5 cup cup heavy whipping cream fat-free sour
• 6 ounce carton yogurt plain fat-free

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• aluminum foil
• spatula

Directions

1. Preheat oven to 400
2. To prepare sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
3. Scrape into a bowl using a rubber spatula.
4. Add sour cream and next 8 ingredients (sour cream through 1/4 teaspoon salt). Cover and chill.
5. To prepare salmon, place fennel, coriander, and cumin in a spice or coffee grinder; process until finely ground.
6. Combine spice mixture, breadcrumbs, 2 1/2 teaspoons salt, and black pepper in a shallow dish. Dredge skinned side of salmon in spice mixture.
7. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
8. Add half of salmon, crust side down; cook 3 minutes or until golden brown.
9. Transfer salmon, crust side up, to a baking sheet lined with aluminum foil. Repeat procedure with remaining salmon.
10. Bake at 400 for 8 minutes or until fish flakes easily when tested with a fork.
11. Serve with sauce.
12. Garnish with cilantro sprigs, if desired.