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.

Try it. Do it. Please.

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto 

via Bon Appétit  | November 2011

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, if desired.
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.

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