Porcini And Pumpkin Seed Salmon
Published February 3, 1998
- Total Time
- 20 minutes
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Ingredients
4 6-ounce, skinned salmon fillets
Salt and freshly ground black pepper to taste
2 tablespoons raw, shelled pumpkin seeds
2 tablespoons (roughly) dried porcini pieces
2 tablespoons grape seed or other neutral oil or clarified butter
Nutritional analysis per serving (4 servings)
4 grams carbs; 110 milligrams cholesterol; 448 calories; 9 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 31 grams fat; 1 gram fiber; 432 milligrams sodium; 36 grams protein
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.
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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