I love seafood. And I love a quick and easy salmon recipe even more. Enter my latest project from eatingwell.com: Salmon with Pepita-Lime Butter.
1 tablespoon unsalted pepitas, (see Tip)
1 1/2 teaspoons butter
1/4 teaspoon freshly grated lime zest
1 tablespoon lime juice
1/8 teaspoon chili powder
8 ounces salmon fillet, skinned (see Tip) and cut into 2 portions
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Toast pepitas (see Tip). Place 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.
Tips: Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores or Mexican groceries.
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.
Place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
The most time consuming part of the entire process is zesting the lime. Which goes to say this recipe is easy peasy.
All the ingredients for the sauce measured and ready to go:
The beginnings of a light and flavorful sauce. Once the toasted pepitas are thrown in, the butter easily melts:
I found a colorful basmati rice medley at Trader Joe’s, and was super easy to make as well:
Getting the salmon nice and crispy in a pan of hot olive oil (I prefer olive oil over cooking spray):
Et voila! The finished dish:
The dishful thinker’s tips:
- Use a little less pepitas than the recipe calls for. Otherwise, you end up with pepita covered salmon!
- If you’re cooking a side of rice with the dish, start cooking this first. The salmon truly cooks within a few minutes. The basmati rice I was making took twice as long to cook.
- I found my pepitas at Ralphs in the pre-packaged bulk foods section. No need to go to multiple stores for ingredients.
- The recipe claims the results feeds 2. It’ll feed 2 people…as appetizers. an 8 oz. cut of salmon is a nice solid size, just enough for a solid meal for one.
- This is now on my short list of quick and easy mid-week meals. It definitely beats eating cereal for dinner. I’ve been there (many, many times).
Have 20 minutes? Give this recipe a try and get your omega 3′s in too:)