Difficulty: Beginner
Seafood
Pepita Crusted Salmon
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Beginner
Instructions
- Step 1: Preheat the recteq to 375ºF.
- Step 2: Toss pumpkin seeds in Ben's Heffer Dust, add to a Mesh Cooking Mat, and cook for 6-8 minutes.
- Step 3: Add pepitas to a food processor and pulse or rough chop.
- Step 4: Combine the mayonnaise, zest, juice, and garlic to a small bowl and mix well to make the aioli.
- Step 5: Brush the salmon with the aioli, then season with Ben's Heffer Dust and dip the flesh side into the crushed pepitas.
- Step 6: Place the crusted salmon, skin side down, on a Mesh Cooking Mat.
- Step 7: Cook for 15-18 minutes or until the salmon is cooked (internal temperature of 125ºF).
- Step 8: Allow the salmon to rest for at least 5 minutes.
Ingredients
Serving Sizes
Salmon
- 2 each (6 ounce) Salmon Filets
- 1/2 tablespoon(s) Ben's Heffer Dust
Crust
- 1/2 cup(s) Pumpkin Seeds (pepitas)
- 1/2 tablespoon(s) Ben's Heffer Dust
Aioli
- 1/2 cup(s) Mayonnaise
- 1/4 teaspoon(s) Orange Zest
- 1/2 teaspoon(s) Orange Juice
- 1/4 teaspoon(s) Garlic, chopped
- 1 ounce(s) Olive Oil
Tools Needed
- Mixing Bowls
- Mesh Cooking Mat
- Food Processor/Blender
- recteq Silicone Brush
- Step 1: Preheat the recteq to 375ºF.
- Step 2: Toss pumpkin seeds in Ben's Heffer Dust, add to a Mesh Cooking Mat, and cook for 6-8 minutes.
- Step 3: Add pepitas to a food processor and pulse or rough chop.
- Step 4: Combine the mayonnaise, zest, juice, and garlic to a small bowl and mix well to make the aioli.
- Step 5: Brush the salmon with the aioli, then season with Ben's Heffer Dust and dip the flesh side into the crushed pepitas.
- Step 6: Place the crusted salmon, skin side down, on a Mesh Cooking Mat.
- Step 7: Cook for 15-18 minutes or until the salmon is cooked (internal temperature of 125ºF).
- Step 8: Allow the salmon to rest for at least 5 minutes.
Chef Pairings
Delicious Pepita Crusted Salmon will make an outstanding dinner paired with Smoked Broccoli and Bacon Salad and Scalloped Potatoes.