Wednesday, July 23, 2014

Pumpkin Seed Crusted Salmon and Rosemary Tatuma Squash


Today I wanted to share this quick and easy crusted salmon recipe using raw pumpkin seeds (or Pepitas) I have crusted my fish in many different things over the years, but never before in a pumpkin seed! And pumpkin seeds are one of nature's perfect foods. Here's some reasons why:


 Pepitas offer an abundance of nutrients including amino acids, unsaturated fatty acids, and a wealth of minerals such as calcium, potassium, niacin, and phosphorous. They are high in most of the B vitamins, and vitamins C, D, E, and K. They are rich in beta carotene that can be converted into vitamin A as needed by the body, and also rich in the eye protective carotenoid lutein.

Snacking on just one handful of pepitas, about one ounce, provides a whopping 9 grams of body building protein, along with manganese, magnesium, phosphorous, iron, copper and zinc. [Source]

I served this with a side of rice and sauteed Tatuma Squash (More commonly labeled as Mexican Squash). They are in season right now, and we picked up a few from our local farmers market.

Start the rice in the rice cooker before starting anything else. I make mine with chicken broth and a tablespoon of olive oil.

Pumpkin Seed Crusted Salmon


Pumpkin Seed Crusted Salmon
Ingredients 
1/2 cup raw pumpkin seeds
1 teaspoon dried parsley
2 Cloves of garlic
1 to 1 1/2 pounds salmon, raw

Directions
Preheat the oven to 375
Place the pumpkin seeds, garlic, and parsley into the blender or food processor and blend into a powder. {I use the Bella Blender for this type of blending and it works perfectly [Affiliate Link]}
Put the powder in a shallow dish, and dip the salmon coating both sides well. 
Place the fish in a baking dish and bake for 15 minutes

Tatuma Squash















Rosemary Tatuma Squash
Ingredients
4 small Tatuma Squash, cubed
2 Tablespoons olive oil
2 teaspoons rosemary, blended to a powder 
salt to taste
fresh grated Parmesan to garnish

Directions
Heat a saute pan, and add in 2 Tablespoons of Olive Oil
Add in the squash, rosemary, and salt, and mix to combine
Let cook for 5 minutes on one side {don't stir it during this time, let it caramelize a bit} 
Stir, and let cook 5 more minutes
Remove from heat, and top with fresh Parmesan


Pumpkin Seed Crusted Salmon
Someone's Hungry :o)




























There you have it!  A quick and healthy dinner on the table in 30 minutes

Enjoy!

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