Salmon is truly the king of the fish dishes. Pairing a nice salmon filet with a smooth and spicy jalapeño cream sauce is a fantastic way to change it up.
For the Salmon: 4 (5 ounce) Salmon filets (all bones removed) 2 tablespoons fresh lime juice 1 teaspoon extra virgin olive oil Salt and pepper, to taste For the Sauce: 1 teaspoon extra virgin olive oil 1 teaspoon unsalted butter 3 large jalapeno peppers, seed and cut into a julienne 1/2 cup light sour cream 2 teaspoons lime juice dash salt dash pepper Garnish: Lime Wedges Snipped fresh chives, optional Instructions: Preheat oven to 500°F. Lightly oil a shallow baking dish. Place the salmon in the dish, skin side down. Combine the lime juice and olive oil; brush over the fish. Season with salt and pepper. Set aside for 15 minutes. Place fish in oven and bake until fish is almost opaque, about 8 minutes for each inch of thickness.
Remove the skin.
While the fish cooks, prepare the sauce. Over a medium-low heat, heat the olive oil and butter; add the jalapenos and saute until tender, stirring occasionally, about 5 minutes. Add the sour cream and heat through, do not boil.
Remove from heat; stir in the lime juice, salt and pepper. Transfer to a plate, spoon sauce over, sprinkle with minced chives, if desired.