Mustard-Baked Salmon With Pumpkin Seed Crust
Mustard-Baked Salmon With Pumpkin Seed Crust
A quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted for the pumpkin seeds. Serve with wild rice, greens, or a lovely salad.
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Servings
2
servings
Ingredients
- 1 tablespoon pumpkin seeds
- one 12-ounce salmon fillet, skin on
- salt and fresh black pepper, to taste
- 1 1/2 tablespoon whole grain mustard
Directions
- Preheat the oven to 350 degrees. In a small, dry skillet, toast the nuts until they begin to brown and are fragrant, 2-3 minutes. Set aside to cool. Then, in a mortar and pestle, crush the seeds. (You can also place the seeds inside a clean dish towel and then smash them using the bottom of a skillet.)
- Rub the flesh side of the salmon with salt and pepper, and then spread the mustard on top to create a thin layer. Sprinkle with the crushed seeds and bake in the oven for 10-12 minutes, for medium, or longer until it reaches your desired level of doneness.