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
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!)
Transfer salmon to prepared baking sheet. Bake until just cooked through, about 15 minutes.
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 🙂