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

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 259 calories; 17 g fat (5 g sat, 5 g mono); 74 mg cholesterol; 2 g carbohydrate; 24 g protein; 0 g fiber; 360 mg sodium; 458 mg potassium.
Nutrition bonus: Excellent source of omega-3s.
0 Carbohydrate Servings
Exchanges: 3 lean meat, 1 fat

TIP: 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.

WAY to much lime flavor. I suppose it would be good of you don't really like salmon. I would prefer to cook my salmon some other way. I could see how this would be good with some tweaking.

Kimberly, Denver, CO

I have to disagree with the previous comment. The lime flavor was subtle, almost imperceptible. We really like Salmon and it's nice to find a recipe that simply compliments it rather than smothering it. Everyone in my household loved the dish and declared it a "keeper." We served it with Spanish rice and asparagus. Delicious.

James Bucanek, Phoenix, AZ

Prepared as per recipe, except I used chipotle chili powder, rather than regular. Great level of heat, tempered by the lime. Absolutely delicious! Would only use to dress up plain old Atlantic salmon though, as it definitely masks the flavor of the fish. Using Alaskan wild salmon in this dish would be a waste!

Jennifer, Mount Laurel, NJ

This dish has gone into high rotation in my house - even my healthy-eating sister-in-law loved it. It's definitely better with real lime juice and zest; when I made it with bottled lime juice, I thought the lime flavor was overpowering. Served with brown rice and a green vegetable.

CeeDubbVA, Alexandria, VA

This sauce has everything I love in it --Lime, heat & pepitas. I'd definitely make it again.

HousiGirl, Rye Brook, NY