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Pepita Encrusted Salmon

Posted on: June 15th, 2010

 

Now that fresh Alaska salmon is in season and we can eat it as often as we like, a lot of us are looking for some new recipes.  Here is a tasty and nutrition packed version with roasted pumpkin seeds – enjoy in good health!

 

Pepita Crusted Salmon

3-4 boneless salmon fillets
3/4 cup pepitas, separated (roasted and salted pumpkin seeds – available at Tony’s)
1/4 cup Panko breadcrumbs
pinches of: marjoram, chili powder, red and black pepper
2 TBS extra virgin olive oil
3 tsp Canola Mayonnaise, mayonnaise, aoli, mustard or one well-beaten egg white

Preheat oven to 450 degrees.

Chop 1/4 cup of the pepitas in a food processor or blender to a breadcrumb consistency. Blend with remaining pepitas and panko. Season to taste and drizzle with 2 TBS olive oil, tossing to coat crumbs evenly with oil.

Skin salmon if desired. Lay a sheet of parchment paper on a jellyroll pan or cookie sheet, mist with oil and arrange salmon fillets on top. Brush the top of each fillet with ½ to 1 teaspoon of mayonnaise (aioli or mustard can be used if you like – or beat an egg white until thick and frothy).

Spoon crumbs on top of salmon fillets – coat with a heavy layer, and pack into place gently. There should be enough crumbs for 3-4 salmon fillets.

Roast to a golden brown in the top of a 450 degree oven for 6-8 minutes, remove and rest for 5 minutes before serving. Serves about 4.

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