- 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
- 1/2 cup shelled pumpkin seeds (pepitas) (Buy roasted and unsalted then skip first step)
- 1/2 cup (firmly packed) cilantro leaves and stems, plus extra leaves as garnish
- 1/2 teaspoon cracked coriander seeds
- 1/2 garlic clove, coarsely chopped
- 1 tablespoon (or more) fresh lime juice
- Kosher salt and freshly ground black pepper
- Sprinkling of garlic powder and ground cumin (optional)
- 4 6-ounce salmon fillets (preferably wild)
- 1 lime, cut into 4 wedges
Heat 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
Heat skillet. Heat remaining 1 teaspoon oil over medium heat. Season salmon fillets with salt and pepper. (Add other seasoning-if using). Add fish to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds and extra cilantro. Serve with lime wedges. Serves Four.
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