Entree, Main Course, Fish, Mexican
Lime juice, chili powder and pepitas give this salmon a special Mexican flair. We serve the dish with sweet potatoes, rice and black beans for the perfect flavor complement.
2 tablespoon unsalted pepitas
1 tablespoon butter
½ teaspoon freshly grated lime zest
2 tablespoons fresh lime juice
¼ teaspoon chili powder
1-pound salmon fillet skinned and cut into 4 portions
½ teaspoon salt
¼ teaspoon freshly ground pepper
NanoBond® 11” Skillet
PRODUCTS TO USE:
Place in a small bowl with butter, lime zest, lime juice and chili powder.
Generously coat a large NanoBond Skillet with cooking spray and place over medium heat.
Sprinkle salmon with salt and pepper, add to the NanoBond 11” skillet and cook until browned, and just cooked through in the center, 2-4 min per side. Remove the pan from heat.
Transfer the salmon to the OvenBond Half Sheet Pan. Add the butter-lime mixture mixture to the hot pan; stir until the butter is melted.
Serve the salmon topped with the sauce and enjoy!