Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon
Serves: 6 to 8
- 1/2 cup toasted pumpkin seeds (tamari pumpkin seeds are delicious here) Add to list
- 1 teaspoon chipotle powder (or more to taste!) Add to list
- 1 tablespoon fresh oregano Add to list
- 1 tablespoon fresh thyme Add to list
- 1/4 cup cilantro Add to list
- 1/3 cup or more olive oil Add to list
- Juice and zest of 1 lime Add to list
- Salt and pepper, to taste Add to list
- 1 side fresh salmon, 3 to 4 pounds, skin on Add to list
Place the pumpkin seeds in a food processor or blender and process until they reach the consistency of coarse cornmeal. Transfer to a bowl and add the chipotle powder, herbs, olive oil, lime juice and zest, and salt and pepper. Blend to form a paste. Add a little more olive oil if the consistency is a bit thick. Taste for a nice balance of spice and salt and adjust the seasoning. Spread this mixture generously on top of the salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)
Preheat your grill to high and place the salmon, skin-side down, on the grate. Cover the grill and cook the salmon until it is just done, about 12 to 15 minutes. To check for doneness, slip a small knife into the center and pull apart the layers. If the flesh has become mostly opaque, the fish is done.
To serve, scoop the fillet from the skin and transfer to a serving platter. Discard the skin.
Each serving: 410 cal, 25g fat (4g sat), 125mg chol, 200mg sodium, 3g carb, 1g fiber, 39g protein
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.