Roasted pumpkin seeds, or pepitas, as they are known in Spanish, are a delicious, protein-rich treat. But they're also a lot of work if you prep them yourself.
We recently discovered hulled pepitas in the bulk-foods section of a local grocery store.
In this dish pepitas are combined with lime, chile powder and butter for a Mexican-flavored sauce for salmon.
If you can't find pepitas in your area, sunflower seeds make a tasty substitute.
Salmon With Pepita-Lime Butter
2 tablespoons unsalted pepitas (pumpkin seeds)
1 tablespoon butter
1/2 teaspoon lime zest
2 tablespoons lime juice
1/4 teaspoon ancho chile powder
1 pound salmon filets, cut into 4 portions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place the pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until seeds are fragrant and lightly browned, 2 to 4 minutes. Transfer to a small bowl and add the butter, lime zest and juice and chile powder; set aside.
Generously coat a large skillet with cooking spray and place over medium heat. Season salmon on both sides with salt and pepper. Cook salmon, turning once, until salmon is lightly browned on both sides and cooked to desired doneness.
If fish sticks, let it cook for 20 to 30 seconds more. Remove skillet from heat. Transfer salmon to a platter or individual serving plates.
Add butter mixture to hot pan and stir until butter is melted. Pour butter sauce over salmon.
Makes 4 servings.
Nutrition information: Each serving contains approximately 200 calories, 25 g protein, 9 g fat, 2 g carbohydrate, 70 mg cholesterol, 349 mg sodium and no fiber.
Carbohydrate choices: 0.
Recipe adapted from Eating Well 500-Calorie Dinners
Food on 09/17/2014