Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon

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.