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  • 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.