EWM: Pepita-crusted salmon

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Here’s another EWM fish recipe for all you Catholics out there, because I aim to please.  This one is delish, and you can probably use just about any nuts instead of pepitas –  almonds would be great too!

Pepita-crusted Salmon, inspired by this recipe

You’ll need:
Spray oil
1 tablespoon dijon mustard
1 tablespoon canola oil mayonnaise (you can use regular mayo too, we just don’t have any)
2 wild-caught Alaskan salmon fillets
1/4 c pepitas (I used the roasted ones from Trader Joe’s – really any nuts will work!)

Let’s do this:
Preheat oven to 400°F. Spray a baking sheet with cooking oil and set aside. In a small bowl, combine mustard and canola mayo. Chop the pepitas into small pieces.
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Brush the top of each fillet with some of the mustard mixture.
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Coat both sides generously with pepita crumbs, pressing them down to form a crust.
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Transfer salmon to prepared baking sheet.  Bake until just cooked through, about 15 minutes.

Now serve it with some broccoli rabe that you cooked for too long. I heard this stuff cooks fast, but jeez.
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And now, because I like you, people who have found the end of the internet my readers, here’s a picture of a salad I made and took pictures of because it was nice out and there was good light. This is what you call a Hugh Jass salad. A special shout out to Erica who donated the greens 🙂
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5 thoughts on “EWM: Pepita-crusted salmon

  1. ling says:

    yum! EWM rocks. gonna try it soon. what are pepitas? hope your contacts meet their solution tonight! i’m fully feelin’ the sleep over idea:)

    • Molly says:

      Ah – should have clarified 🙂 Pepitas are pumpkin seeds. I’ve been eating them mixed with raisins and cacao nibs as a Lent-friendly trail mix!

  2. Johanna says:

    DELIC! Super easy too! What’s in the Hugh Jass salad (hilar, btw)? Looks like quinoa, beans, brussel sprouts (my fave!), what other goodness?!

    • Molly says:

      You guessed it – leftover quinoa, green beans, brussels sprouts, and underneath was spinach, radicchio, and swiss chard!

  3. […] and tapping the veins on my forearm). Some of my longtime readers might recall a time when I was a liiiittle bit obsessed. This past weekend I started “starring” recipes on the app like […]

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