Pumpkin Seed Crusted Salmon Recipe


Now that we’ve put you in the mood for seafood, try Nora Pouillon’s Pumpkin Seed Crusted Salmon. This recipe also works well with cod and can be served with a rosé for a tasty seasonal pairing. (Fish also pairs excellentl­y with a variety of white wines. The trick is to serve delicate fish with light wines and heartier fish with richer, more substantia­l wines.)


2 cups frozen sweet corn 1 can (4 ounces) black beans, rinsed and drained 1 red bell pepper, diced 1/4 cup cilantro, chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon smoked chili (optional) salt, to taste pepper, to taste 1 cup pumpkin seeds 4 teaspoons pumpkin seed oil or olive oil 2 tablespoon­s sliced scallions 2 Blue Circle Frozen Atlantic Salmon Fillets (suggested)


Preheat oven to 375 F. Mix corn, black beans, bell pepper, cilantro, ground cumin, and smoked chili, if desired. Season with salt and pepper, to taste. Spread onto baking dish. In blender, pulse pumpkin seeds, oil, sliced scallions and salt and pepper, to taste, until paste forms. Coat frozen salmon fillets with pumpkin seed paste. Place fillets in baking dish on top of black bean and corn salad. Bake 25 to 30 minutes.

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