Salmon with Pepita-Lime Butter for Two

4 Reviews
From: EatingWell Magazine November/December 2008

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Ingredients 2 servings

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  • 1 tablespoon unsalted pepitas, (see Tip)
  • 1 1/2 teaspoons butter
  • 1/4 teaspoon freshly grated lime zest
  • 1 tablespoon lime juice
  • 1/8 teaspoon chili powder
  • 8 ounces salmon fillet, skinned (see Tip) and cut into 2 portions
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder.
  2. Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.
  • 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 information

  • Per serving: 295 calories; 21 g fat(6 g sat); 0 g fiber; 1 g carbohydrates; 24 g protein; 33 mcg folate; 73 mg cholesterol; 0 g sugars; 230 IU vitamin A; 7 mg vitamin C; 16 mg calcium; 1 mg iron; 363 mg sodium; 460 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 1 fat

Reviews 4

June 16, 2010
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By: Veronica
The flavors are excellent, but it is difficult not to overcook the salmon. I prefer to pour the sauce over the salmon, then bake at 250 for 30 minutes. The salmon is flavored beautifully, fully cooked but moist all the way through. The salmon bakes while the wild rice and veggies cook.
January 19, 2010
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By: Jen Chinn
Fantastic, bold flavor for very little effort! I use ancho chili powder, which works very well with the lime.
January 18, 2010
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By: EatingWell User
I make this recipe almost once a week now because it is so simple and so flavorful! It is great for a weeknight when I feel like eating light but don't have much time. Highly recommend!!
September 23, 2009
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By: Phil
This Salmon fillet recipe rates in my top ten and I love salmon. If you want to impress someone with a four star entree, this is it. Success or failure with salmon is measured in degrees. Do not allow the thickest part of the of the fillet to reach more than 145 deg. F.