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Mexican Rub Salmon with Sour Cream Sauce and Honey Pecan Sweet Potatoes

November 7, 2014

“You’ve got mail!” At least Kevin did.  The new cookbook, Low-Salt Cookbook, 4th ed., arrived in the mail this week.  Kevin just had to try one of the recipes, and we benefited from yet another delicious and health meal!  Muy bien! This is Kevin’s version.  Happy Cooking!


4 salmon fillets

1 Tbsp olive oil

2 tsp. chili powder

1 tsp. ground cumin

1/2 c. fat-free sour cream

Juice of 3 key limes

1/4 tsp. ground cumin

1/16 tsp. cayenne

1 lemon, sliced

Preheat oven to 350 degrees.  Line a baking sheet with foil; spread with olive oil.  Combine 2 tsp. chili powder and 1 tsp. cumin.  Rub on both sides of fish. Place on baking sheet.  Bake in oven for 20 minutes.

In the meantime, combine remaining ingredients, except for lemon.  Spoon sauce over the fish.  Squeeze some lemon juice over the sauce, then garnish with remaining slices.

Honey Pecan Sweet Potatoes

4 sweet potatoes

1/2 c. pecan pieces

1 Tbsp. Aunt Sue’s raw, wild, natural honey

Bake Sweet Potatoes in 475 degrees oven for approximately 40 minutes or until done.  In a bowl, mix together pecans and honey.  Serve honey mixture on top of potatoes.


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