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Blackened Salmon with Dill Sauce

Blackened Salmon with Dill Sauce
This spicy salmon fillet pairs fabulously with a side salad.

2 salmon fillets
2 teaspoons extra virgin olive oil

BLACKENED SEASONING:
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika

Add all spices in small zip-lock bag, and shake until combined.  Rinse salmon, and pat dry.  Marinate salmon fillets with oil, and rub Blackened Seasoning on both sides.  Lightly spray slow cooker with cooking spray, and place salmon either directly in slow cooker, or on a rack.  Cover, and cook on LOW for 23 hours.  Salmon is done when it easily flakes with a fork.  Since all slow cookers cook differently, be sure to check the fillets after 2 hours of cooking.

DILL SAUCE:

1/4 cup fat-free sour cream
1/4 cup fat-free plain Greek yogurt
1 teaspoon Dijon mustard
12 teaspoons snipped fresh dill
12 teaspoons white wine vinegar
1/81/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 clove garlic

Add all the ingredients to a food processor, and pulse until well combined.  Refrigerate Dill Sauce in a glass container with lid until ready to use.  Add 1 tablespoon Dill Sauce to each salmon fillet.

Nutritional Data
1/2 salmon fillet
Calories: 63; Total Fat: 7g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 61mg; Sodium: 40mg; Carbohydrates: 10g; Dietary Fiber: 2g; Sugars: 0g; Protein: 22g

Serving Size: 1 tablespoon sauce
Calories: 52; Total Fat: 7g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 4mg; Sodium: 190mg; Carbohydrates: 5g; Dietary Fiber: 2g; Sugars: 0g; Protein: 7g



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