Porcini And Pumpkin Seed Salmon
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 46-ounce, skinned salmon fillets
- Salt and freshly ground black pepper to taste
- 2tablespoons raw, shelled pumpkin seeds
- 2tablespoons (roughly) dried porcini pieces
- 2tablespoons grape seed or other neutral oil or clarified butter
Nutritional analysis per serving (4 servings)
448 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season fillets on both sides with salt and pepper. Combine pumpkin seeds and porcini pieces, and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
- Step 2
Preheat oven to 400 degrees.
- Step 3
Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Step 4
Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
Private Notes