We eat salmon pretty much weekly and I have posted salmon recipes every other month or so for the past 7 years of this blog’s existence. It has become a challenge to find something new & different to write about this fish in the intro to the recipe given all those previous salmon dishes. The solution to this dilemma? Highlighting a supporting ingredient from the recipe instead of the main attraction.

Like many others, I was under the impression that pepitas and pumpkin seeds were the same thing. That is not quite the case. Pepitas (“little seed of squash” in Spanish) are the seeds from a few specific pumpkin varieties. While all pepitas are pumpkin seeds, not all pumpkin seeds are pepitas. Pepitas are the nutrient-rich seeds from Styrian (oilseed) pumpkins and are hull-less, thin-skinned, and green. They have a sweet & nutty flavor and are common in Mexican cuisine. Pepitas add texture and a nice crunch to this salmon entrée.

Salmon With Chili-Lime Butter

Salmon with Chili-Lime Butter (adapted from eatingwell.com) Total Time Required: 20 minutes, Active Time: 20 minutes, Makes: 4 servings

Ingredients:

• 2 tablespoons unsalted pepitas
• 1 tablespoon butter
• 1/2 teaspoon freshly grated lime zest
• 2 tablespoons lime juice
• 1/4 teaspoon chili powder
• 1 pound salmon fillet, skinned and cut into 4 portions
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation:

Place the pepitas in a small dry skillet and cook them over medium-low heat, stirring constantly, until they are fragrant and lightly browned, about 2 to 4 minutes.

Toast the pepitas.

In a small bowl, combine the butter, lime zest, lime juice, and chili powder. Set it aside.

Combine the ingredients for the chili-lime butter.

Generously coat a large nonstick skillet with cooking spray and place it over medium heat. Sprinkle the salmon with salt and pepper and add it to the pan. Cook the salmon until just cooked through in the center, about 2 to 4 minutes per side. Remove the pan from the heat and remove the skin from the salmon. Transfer the salmon to a plate.

Cook the salmon on both sides.

Add the butter-lime mixture to the hot pan and stir until the butter is melted.

Add the chili-lime butter to the hot pan and swirl until the butter has melted.

Top each piece of salmon with some sauce.

Add some sauce to each serving.

Top the salmon & sauce with some pepitas and serve.

Top with some toasted pepitas to serve.

Pepitas are a wonderful addition to this salmon dish!  ~Linda

Salmon with Chili-Lime Butter (adapted from eatingwell.com) Total Time Required: 20 minutes, Active Time: 20 minutes, Makes: 4 servings

Ingredients:

• 2 tablespoons unsalted pepitas
• 1 tablespoon butter
• 1/2 teaspoon freshly grated lime zest
• 2 tablespoons lime juice
• 1/4 teaspoon chili powder
• 1 pound salmon fillet, skinned and cut into 4 portions
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation:

Place the pepitas in a small dry skillet and cook them over medium-low heat, stirring constantly, until they are fragrant and lightly browned, about 2 to 4 minutes.

In a small bowl, combine the butter, lime zest, lime juice, and chili powder. Set it aside.

Generously coat a large nonstick skillet with cooking spray and place it over medium heat. Sprinkle the salmon with salt and pepper and add it to the pan. Cook the salmon until just cooked through in the center, about 2 to 4 minutes per side. Remove the pan from the heat and remove the skin from the salmon. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan and stir until the butter is melted. Top each piece of salmon with some sauce. Top the salmon and sauce with some pepitas and serve.