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Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.
Servings: 4 servings
Preparation time: 20 minutes
Total time: 20 minutes
2 tablespoons unsalted pepitas , (see Tip)
1 tablespoon butter
1/2 teaspoon freshly grated lime zest
2 tablespoons lime juice
1/4 teaspoon chili powder
1 pound salmon fillet , skinned (see Tip) and cut into 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Per serving: Calories: 185; Carbohydrates: 2g; Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Protein: 24g; Cholesterol: 61mg; Dietary Fiber: 0g; Sodium: 349mg;
Tips & Notes: Tip: 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.