Spice-Crusted Salmon With Ginger-Cilantro Yogurt Sauce

DH, myself, and my aunt had this really tasty salmon recipe for dinner last night. It is from Bon Appetit. We all enjoyed it very much and will definitely have it again. We used 2% Greek yogurt for the yogurt sauce, which I recommend. I posted the recipe as I found it in Bon Appetit, however, DH had to cook the fish longer than 3 mins on each side. Then, because he was afraid of burning the outside of the fish, he finished it in the oven until it was not translucent. He said he basically browned the fish, then finished in the oven.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup plain yogurt
• 2  tablespoons  chopped fresh cilantro
• 3  teaspoons fresh lime juice, divided
• 3  teaspoons olive oil, divided
• 1  teaspoon  minced peeled fresh ginger
• 1  garlic clove, pressed
• 1  teaspoon fennel seed
• 1  teaspoon  coriander seed
• 4 (6 ounce)  salmon fillets, with skin
•  lime wedge

Directions

1. Mix yogurt, cilantro, 1 tsp lime juice, 1 tsp oil, ginger and garlic in small bowl. Season with salt and pepper.
2. Place fennel seeds and coriander seeds in heavy-duty plastic bag. Using mallet, crush seeds.
3. Sprinkle fillets with salt, pepper, and seeds.
4. Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes.
5. Drizzle with 2 tsp lime juice.
6. Place fillets on plates. Top with sauce; serve with lime wedges.