| |
| INGREDIENTS |
| 1 tbsp |
unsalted pumpkin seeds |
| 1½ tsp |
butter, melted |
| ¼ tsp |
freshly grated lime zest |
| 1 tbsp |
lime juice |
| ⅛ tsp |
chili powder |
| 2 (4 ounce) |
salmon fillets, skinned |
| ¼ tsp |
kosher salt |
| ⅛ tsp |
freshly ground pepper
|
|
|
|
| RECIPE |
- Toast pumpkin seeds by placing in a small dry skillet and cook them over medium heat stirring frequently until fragrant and lightly brown.
- Place in a small bowl with butter, lime zest, lime juice and chili powder, toss to coat.
- Heat a nonstick skillet over medium heat, add ½ tablespoon olive and swirl to coat.
- 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.
- Place salmon on plates, put butter-lime mixture in pan to warm through and then drizzle evenly over each fillet.
- Serve with ½ cup of your favorite wild rice (suggested is Uncle Ben’s Long Grain and Wild Rice Blend).
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 fillet with sauce
NUMBER OF SERVINGS:
2
|
|
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| NUTRITION FACTS |
| |
| Calories |
267 |
|
| Total Fat |
18 |
g |
|
| Saturated Fat |
6 |
g |
|
|
|
| Sodium |
360 mg |
|
| Total Carbohydrates |
2 g |
|
| Fiber |
0 g |
|
| Protein |
24 g |
|
|
|
