Chipotle and Pumpkin Seed-crusted Salmon | PCC Natural Markets

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Chipotle and Pumpkin Seed-crusted Salmon

Serves: 6 to 8

Your rating: None (11 votes)
Your rating: None (11 votes)


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place pumpkin seeds in a food processor or blender and process until they reach the consistency of coarse cornmeal. Transfer to a bowl and add chipotle powder, herbs, olive oil, lime zest, juice, salt and pepper. Blend to form a paste. Add a little more olive oil if the consistency is a bit thick.

Spread pumpkin seed mixture generously on top of salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)

Preheat your grill to high and place salmon, skin-side down, on the grate. Cover the grill and cook salmon until it is just done, 12 to 15 minutes. To check for doneness, slip a small knife into the center and pull apart the layers. If the flesh has become mostly opaque, the fish is done.

Transfer to a serving platter and serve.


If you like the flavor, tamari pumpkin seeds are delicious here.

Each serving: 460 cal, 20g fat (4.5g sat), 140mg chol, 220mg sodium, 4g carb, 1g fiber, 0g sugars, 45g protein

Recipe by Lynne Vea, PCC Chef

Pumpkin seeds and fresh herbs are combined to make a savory and spicy topping for fresh salmon.

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