Originally aired November 15, 2011
- A palmful dehydrated onion
- A palmful poppy seed
- A palmful sesame seeds
- A palmful garlic flakes
- Sea salt and pepper
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 2 salmon fillets
- 3 scallions
- 1/2 cup low-fat sour cream or low-fat Greek yogurt
Sprinkle salmon fillets with onion, poppy seeds, sesame seeds, garlic flakes, salt and pepper. In a small skillet, heat EVOO, one turn of the pan. Place salmon skin-side down and cook for about 2-3 minutes. Flip and finish cooking another 2-3 minutes, until cooked to your desired doneness.
While salmon is cooking, mix sour cream with scallions in a small bowl.
Serve salmon with a dollop of sour cream and side salad of halved cherry tomatoes, watercress and sliced red onion dressed with lemon juice and EVOO.