Salmon with Pepita-Lime Butter with Wild Rice Salad and Sautéed Watercress
Salmon with Pepita-Lime Butter unsalted pepitas butter freshly grated lime zest lime juice chili powder salmon fillet, skinned and cut into 2 portions salt freshly ground pepper Wild Rice Salad cooked wild rice chopped dried fruit, such as apricots, raisins, dates or prunes chopped toasted nuts, such as walnuts, pecans, almonds or pistachios orange juice extra-virgin olive oil Sautéed Watercress clove garlic, minced extra-virgin olive oil 4 oz bags watercress, tough stems removed champagne vinegar or white-wine vinegar to taste salt and freshly ground pepper to taste1 portion contains about 502 cal
Salmon with Pepita-Lime Butter
- Toast pepitas. Place in a small bowl with butter, lime zest, lime juice and chili powder.
- 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.
Wild Rice Salad
- Combine rice, fruit, nuts, orange juice and oil in a medium bowl.
- Sauté garlic in oil in a large nonstick skillet until fragrant. Add watercress. Cook, stirring often, until wilted. Stir in vinegar, salt and pepper to taste.