Moroccan Spice Salmon with Lemon Yogurt Sauce

Ingredients

4 (6 oz) skinless salmon fillets

1 1/4 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground paprika

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp turmeric

1/4 tsp ground nutmeg

1/8 tsp cayenne pepper

1 Tbsp olive oil

Salt and freshly ground black pepper

1/2 cup fat free plain Greek yogurt

2 Tbsp heavy cream or whipping cream

1/4 tsp lemon zest

2 tsp fresh lemon juice

1 tsp minced fresh garlic

1 Tbsp finely minced fresh cilantro, plus more for serving

In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon.  Can be prepared ahead of time.

Let salmon rest at room temperature 10 minutes.

Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.   Heat olive oil in a 12-inch non-stick skillet over medium-high heat.   Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.

Cook salmon in skillet about 3 - 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.