Spicy Salsa Salmon Fillets

Serves 4

• 1- 1 1/2 pounds salmon, cut into 4 portions
• salt and pepper to taste
• extra virgin olive oil

For the Spicy Sauce

• 1 cup fat-free sour cream
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon honey
• 1-2 teaspoons pureed chipotle in adobo

The Salsa Topping

• Salsa

Directions

Prepare the salsa and the spicy sauce. To make the spicy sauce, mix all the ingredients together in a small bowl, tasting for flavors. Be careful with the chipotle puree because a little goes a very long way. Set aside. Feel free to make the salsa and the spicy sauce a day or two in advance. They get better as the flavors combine in the refrigerator.

When you are ready to cook your salmon, rinse and pat the salmon fillets dry. Sprinkle the fillet generously with salt and pepper. Heat a tablespoon of extra virgin olive oil in a skillet over medium-high heat. You want your pan to get smoking hot. Place the fillets in the hot pan flesh side down. Set a timer for 4 minutes, place a cover on the pan and walk away. Let the heat of the pan do its magic. After 4 minutes turn the fillets. See how brown and crispy the flesh side of the fish is? That's how you want it to look. Place the cover back on the pan. Set your timer for 4 minutes and walk away again.

To serve, plate the fillets. Top each fillet with a couple of spoonfuls of salsa. Drizzle the fillet with the spicy sauce.