Blackened Salmon with Southwestern Cream Sauce

Jason and I were shopping at HEB today and an employee was cooking and giving samples of this recipe. Jason tasted it first and LOVED it so of course I tried it too. It was so good that we decided to buy the ingredients and cook it tonight for dinner. It turned out great! And it was so easy. We will definitely cook this again.

The sauce was the best part! The base is the HEB green sauce shown below. I had never used this until now- it's yummy!

Ingredients:
- 2 salmon filets
- a tablespoon of fresh cilantro, chopped
- 2 tablespoons of sour cream
- 4-5 tablespoons of HEB's "that green sauce"
- lime juice
- a tablespoon each of olive oil and butter
- seasoning: salt, pepper, blackening seasoning, southwest seasoning

Directions:
1) Heat the olive oil and butter in a skillet.
2) Season the meat side of the filets. Cook the filets in the skillet, meat side down for about 5 minutes with the lid on (depending on how thick the filet is).
3) Flip the filets once they start to blacken and cook on the skin side for an additional 5-6 minutes with the lid on, until the salmon is fully cooked.
4) In a small sauce pan, combine the green sauce, sour cream, cilantro, and lime juice on low until warm. Do not turn the burner too high or the sour cream will curdle (yuck). Taste the sauce and see if it needs more heat (add more green sauce) or if it's too hot (add a little more sour cream). I also put a little black pepper and chipotle pepper in the sauce for an extra kick.
5) Remove the filets from the skillet and top with the sauce.
6) Voila!

  Get Cookin'!