Pumpkin Crusted Salmon
by Keleigh May on October 16th, 2014

Pumpkin Crusted Salmon
  • 1 pound deboned and skinless wild caught salmon
  • 1/4 cup pumpkin butter
  • 1/2 cup italian style bread crumbs
  • 1/4 raw pumpkin seeds
  • 1/4 cup mild oil such as grapeseed oil
  • salt and pepper
Directions:

Chop pumpkin seeds in a food processor until roughly chopped. 
 
Liberally salt and pepper each side of the salmon. 
Spoon about 1/2 tablespoon of pumpkin butter onto each piece of salmon. 
Rub the pumpkin butter into the salmon and make sure each piece is thoroughly coated. 
Coat each piece with breadcrumbs and ground pumpkin seeds. 

Note: Want a more "Thanksgiving" flavor? Add 1 teaspoon thyme, 1/2 teaspoon rosemary and 1/2 teaspoon rubbed sage to your italian breadcrumbs. 
In a large pan, heat grapeseed oil over medium/high heat. Cook salmon for about 3-4 minutes each side until thoroughly cooked.

Want a crispier crust? Preheat oven to 400. Cook salmon over high heat, about 1-2 minutes each side. Place salmon in a greased baking dish cover and bake for 10-15 mintes or until cooked all the way through. 

Who knew a sample from Whole Foods could inspire a Whole Meal?

A couple weeks ago we went to a tasting event at our local Whole Foods (an event that happens every Thursday at the North Raleigh Whole Foods by the way) and we were given a sample of pumpkin salmon. It comes from their prepared foods section and it was amazing! The next night we were staying with my folks in High Point and my mom called to ask what we would like to eat from Whole Foods. Hey how about Pumpkin Salmon? Well her local Whole Foods was out, but she asked a staff member how they prepared it? The secret was pumpkin butter! It adds a sudle sweetness and just a hint of that thanksgiving flavor. When paired with the crunch of the herbed bread crumbs, it's truly some of the best salmon I've ever had! 

How's This For Fresh Wild Caught Salmon!

Last week my dear ole' Dad went fishing in the Pacific Northwest, a.k.a. Salmon Heaven. We all begged him to bring his treasures home, and boy oh boy did he! We've decided this year for Thanksgiving we will be eating salmon my father caught instead of turkey, (I think both the Indians and the Pilgrams would be proud). Looking to change up your Thanksgiving menu or just a fantastic salmon dish? Where there's a meal, there's a way!


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