Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.
Source: EatingWell Magazine, November/December 2008
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores or Mexican groceries.
Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Place pepitas in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Facts
Per Serving:
185 calories; protein 23.9g; carbohydrates 1.3g; dietary fiber 0.4g; sugars 0.2g; fat 9g; saturated fat 3.2g; cholesterol 60.7mg; vitamin a iu 307IU; vitamin c 4mg; folate 15.8mcg; calcium 48.8mg; iron 1mg; magnesium 56.9mg; potassium 466.3mg; sodium 352.3mg; thiamin 0.1mg.
Exchanges:
3 lean meat, 1 fat
