Blackened Salmon with Chipotle Yogurt Sauce

     I love salmon, I especially like Irish salmon, it's a little fattier and slightly less fishy. I usually grill steak's on Saturday nights but we have had so much snow this winter I couldn't make my way to the grill so off the the fish market I went. I was in the mood for something spicy and trying to watch my weight so this is what I came up with.
For the salmon:
1 nice piece of salmon skin removed, this piece was just about 1 lb
equal amount of adobo, cumin, old bay, smoked paprika, dry mustard, cayenne, and tajin
salt and pepper to taste
mix all the spices together really well and coat the top and bottom of the salmon, next get a dry skillet really hot, I used a non stick, and sear the salmon really well get some good color on both sides. Transfer it to a baking dish and finish it in the oven, about 15 minutes on 350.
For the yogurt sauce: 
1 cup plain non fat yogurt
2 chipotles in adobo chopped
1 tsp mayo
1 tsp of adobo
1 tsp tajin
1 tsp lemon juice, or lime 
salt and pepper to taste
mix together really well

I decided to use the yogurt to make the sauce, I usually use mayo, to bring down the calories and just added a little mayo for some punch, it worked perfectly and saved a lot of calories! I made extra for sandwich spread, salad dressing or anything. I served this with a side of Israeli couscous and steamed broccoli, the whole plate was only 750 calories!!

*I had the fish man remove the skin because I'm hopeless at it
**I think this would have been better with lime juice instead of lemon but I didn't have any
*** Tajin is a Mexican chili blend with lime