Recipe by FloridaNative
From EatingWell: November/December 2008: Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables
- 2 tablespoons unsalted pepitas (pumpkin seeds)
- 1 tablespoon butter
- 1⁄2 teaspoon freshly grated lime zest
- 2 tablespoons lime juice
- 1⁄4 teaspoon chili powder
- 1 lb salmon fillet, skinned (see Tip)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )
- Place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.
- Generously coat a large nonstick skillet with cooking spray and place over medium heat.
- Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate.
- Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.
- Additional serving suggestions: Serve with wild rice and steamed vegetables.
- PER SERVING: 259 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 24 g Protein; 0 g Fiber; 360 mg Sodium; 458 mg Potassium.
- Exchanges: 3 lean meat, 1 fat.
- TIP: To skin the salmon: Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.