Chipotle and Pumpkin Seed-crusted Salmon
Serves: 6 to 8
- 1/2 cup toasted pumpkin seeds (see note) Add to list
- 1 teaspoon chipotle powder, or more to taste Add to list
- 1 tablespoon chopped fresh oregano Add to list
- 1 tablespoon chopped fresh thyme Add to list
- 1/4 cup chopped fresh cilantro Add to list
- 1/3 cup olive oil Add to list
- 1 lime, zested and juiced Add to list
- Salt and pepper, to taste Add to list
- 1 (3- to 4-pound) fillet fresh salmon, skin on Add to list
Place pumpkin seeds in a food processor or blender and process until they reach the consistency of coarse cornmeal. Transfer to a bowl and add chipotle powder, herbs, olive oil, lime zest, juice, salt and pepper. Blend to form a paste. Add a little more olive oil if the consistency is a bit thick.
Spread pumpkin seed mixture generously on top of salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)
Preheat your grill to high and place salmon, skin-side down, on the grate. Cover the grill and cook salmon until it is just done, 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.
Transfer to a serving platter and serve.
If you like the flavor, tamari pumpkin seeds are delicious here.
Each serving: 460 cal, 20g fat (4.5g sat), 140mg chol, 220mg sodium, 4g carb, 1g fiber, 0g sugars, 45g protein
Recipe by, PCC Chef