Pepita Crusted SalmonHealthful salmon encrusted in a pepita (roasted pumpkin seed) and panko crust. Serves 3-4 -- Medium
3-4 boneless salmon fillets
¾ cup pepitas, separated (roasted and salted pumpkin seeds)
¼ cup Panko breadcrumbs
pinches of: marjoram, chili powder, red and black pepper
2 TBS extra virgin olive oil
3 tsp Canola Mayonnaise, mayonnaise, or Miracle Whip
Preheat oven to 450 degrees.
Chop ¼ cup of the pepitas in a food processor or blender to a breadcrumb consistency. Blend with remaining pepitas and panko. Season to taste and drizzle with 2 TBS olive oil, tossing to coat crumbs evenly with oil.
Skin salmon if desired. Lay a sheet of parchment paper on a jellyroll pan or cookie sheet, mist with oil and arrange salmon filets on top. Brush the top of each fillet with ½ to 1 teaspoon of mayonnaise (aioli or mustard can be used if you like).
Spoon crumbs on top of salmon filets – coat with a heavy layer, and pack into place gently. There should be enough crumbs for 3-4 salmon fillets.
Roast to a golden brown in the top of a 450-degree oven for 6-8 minutes, remove and rest for 5 minutes before serving.
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