EWM: Pepita-crusted salmon

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.

Brush the top of each fillet with some of the mustard mixture.

Coat both sides generously with pepita crumbs, pressing them down to form a crust.

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.

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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