Salmon With Pepita-lime Butter
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 2 tablespoons unsalted pepitas (pumpkin seeds)
- 1 tablespoon butter
- 1/2 teaspoon freshly grated lime zest
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1 lb salmon fillet, skinned (see tip)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Recipe
- 1 toast pepitas (place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. )
- 2 place toasted pepitas in a small bowl with butter, lime zest, lime juice and chili powder.
- 3 generously coat a large nonstick skillet with cooking spray and place over medium heat.
- 4 sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. remove the pan from the heat. transfer the salmon to a plate.
- 5 add the butter-lime mixture to the hot pan; stir until the butter is melted. serve the salmon topped with the sauce.
- 6 additional serving suggestions: serve with wild rice and steamed vegetables.
- 7 per serving: 259 calories; 17 g fat; 5 g sat; 5 g mono; 74 mg cholesterol; 2 g carbohydrates; 24 g protein; 0 g fiber; 360 mg sodium; 458 mg potassium.
- 8 exchanges: 3 lean meat, 1 fat.
- 9 tip: to skin the salmon: place a salmon fillet on a clean cutting board, skin side down. starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
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