1 Tbsp butter
½ tsp lime zest
2 Tbsp lime juice
¼ tsp chili powder
1 lb salmon fillet, skinned (see tip) and cut into 4 portions
½ tsp salt
¼ tsp freshly ground pepper
1. Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder.
2. Generously coat a large nonstick skillet with cooking spray and place over medium heat. 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. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.
Tips: Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores or Mexican groceries.
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.
Place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 185
- Calories from fat 81
- Total Fat 9gm 14%
- Sodium 349mg 15%
- Total Carbohydrates 2gm 1%
- Protein 24gm
- Cholesterol 61mg 20%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.