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
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:
184.8 calories; protein 23.9g 48% DV; carbohydrates 1.3g; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 0.2g; fat 9g 14% DV; saturated fat 3.2g 16% DV; cholesterol 60.7mg 20% DV; vitamin a iu 307IU 6% DV; vitamin c 4mg 7% DV; folate 15.8mcg 4% DV; calcium 48.8mg 5% DV; iron 1mg 6% DV; magnesium 56.9mg 20% DV; potassium 466.3mg 13% DV; sodium 352.3mg 14% DV; thiamin 0.1mg 9% DV.
Exchanges:
3 lean meat, 1 fat
