pan-seared salmon with pumpkin seed-cilantro pesto
Continuing with the pumpkin madness- pepitas! Delicious green pumpkin seeds!
Raw they have a wonderful smokey flavor, quickly edging its way to the coveted category of my favorite snack.
Roasted and made into a pesto? Woooah. So good.
Next time I think I'll steam the salmon instead of pan-roasting, because the process is so much easier and I can taste the salmon more at the end. Also, then I can justify smothering it in this delicious pesto.
Ingredients 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided 1/2 cup shelled pumpkin seeds (pepitas) 1/2 cup (firmly packed) cilantro leaves and stems 1/2 teaspoon cracked coriander seeds 1/2 garlic clove, coarsely chopped 1 tablespoon (or more) fresh lime juice Kosher salt and freshly ground black pepper 4 6-ounce salmon fillets (preferably wild) 1 lime, cut into 4 wedges
Heat 1 1/2 teaspoons oil in a large nonstick skillet
over medium-high heat. Add pumpkin seeds;
sauté until beginning to brown and pop,
about 2 minutes. Transfer seeds to paper
towels to drain; let cool. Reserve skillet.
Pulse 6 tablespoons pumpkin seeds, cilantro,
coriander seeds, and garlic in a food
processor until coarsely chopped. With
machine running, gradually add 1 tablespoon lime
juice, 1/4 cup oil, then 1/4 cup water, blending
until coarse purée forms. Season pesto to
taste with salt, pepper, and more lime juice,
Heat remaining 1 teaspoon oil in reserved
skillet over medium heat. Season salmon
fillets with salt and pepper. Add to skillet
and cook until just opaque in center, 3-4
minutes per side. Place fillets on plates.
Spoon pesto over. Garnish with remaining
pumpkin seeds. Serve with lime wedges.