New recipes

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 1/2 teaspoons tsp. plus 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup shelled pumpkin seeds (pepitas)
  • 1/2 cup (firmly packed) cilantro leaves and stems
  • 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
  • 4 6-ounce salmon fillets (preferably wild)
  • 1 lime, cut into 4 wedges

Recipe Preparation

  • Heat 1 1/2 tsp. 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 Tbsp. pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 Tbsp. 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 remaining 1 tsp. oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add 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. Serve with lime wedges.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 407.6 %Calories from Fat 59.2 Fat (g) 26.8 Saturated Fat (g) 4.2 Cholesterol (mg) 93.6 Carbohydrates (g) 2.8 Dietary Fiber (g) 1.1 Total Sugars (g) 0.3 Net Carbs (g) 1.7 Protein (g) 38.3 Sodium (mg) 78.6Reviews Section

Five Dinners for the First Full Week of Fall

Pearled barley will cook more quickly than other types, so opt for that if you know you'll be in a rush at dinnertime. Make extra to eat throughout the week in grain bowls for lunch and even-quicker dinners down the line.

Herby Barley Salad With Butter-Basted Mushrooms

The most time-consuming part of this recipe is unwrapping the salmon from its butcher paper. Can't find or don't want salmon? It's easy enough to find a substitute. While the fish sears on the first side, toss toasted pumpkin and coriander seeds, cilantro, lime juice, and oil in a blender and purée it into a fresh, flavorful pesto. Want a side dish? Toss together a quick green salad while the fish sears on the second side.

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto

Instead of the wheat berries called for in this recipe, use leftover cooked barley from Monday's dinner to add texture to a salad of mustard greens, arugula, and tender roasted squash. Spicy toasted pumpkin seeds add a bit of heat to keep things interesting.

Roasted Acorn and Delicata Squash Salad

Coconut milk lends silkiness to this vibrantly spiced soup of carrots perfumed with ginger, lime juice, and curry paste. After being puréed, the mixture is thickened by adding chia seeds, which also add wonderful texture and a boost of great nutrition. If you still have pesto and pumpkin seeds left over from earlier in the week, they make the perfect garnish.

Creamy Chia Coconut Ginger-Carrot Soup

A little bit of planning is needed to pull this one off—and by planning we mean taking five minutes the night before to toss marinade ingredients into a zip-top bag and adding a butterflied leg of lamb (alternatively, you could use skirt steak instead). To serve, set out a platter of lettuce leaves and bowls of charred vegetable garnishes and let your family and guest assemble wraps as they go.

Lamb Bulgogi with Asian Pear Dipping Sauce

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

151225 pan seared salmon with lemon basil pesto Recipes

Basil Pesto Chicken Casserole

Basil Pesto Chicken Casserole

Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans (Rachael Ray)

Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans (Rachael Ray)

Pan-Seared Salmon with Mushrooms and Spinach

Pan-Seared Salmon with Mushrooms and Spinach

Pan-Seared Salmon in Peach Mango Sauce

Pan-Seared Salmon in Peach Mango Sauce

Pan Seared Salmon With Baby Peas

Pan Seared Salmon With Baby Peas

Pan Seared Salmon and chips

Pan Seared Salmon and chips

Pan-Seared Salmon

Pan-Seared Salmon

Pan-Seared Salmon with Vegetables

Pan-Seared Salmon with Vegetables

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree (Brad Sorenson)

Nature is Delicious Here

We are unable to separate guest checks for groups of 6 or more. Corkage fee is $19.00.
*Consuming raw or under cooked meat may
increase your risk for food born illness,
especially if you have certain medical conditions.

Log Haven has always purchased local/regional organic and natural ingredients whenever possible. Log Haven supports local producers who focus on quality as well as sustainability and conservation. Chef Jones&rsquo partners with several local and regional purveyors in addition to providing fresh organic produce from his own garden.
Below is a sampling of the local and regional purveyors we support:

Slide Ridge Honey, Certified Piedmontese Beef, Heirlooms and More, Worden Produce, Beehive Cheese, Creminili Fine Meats, Green River Produce, Mountain Land , Firebird Chilies, Mountain View Mushrooms, Oakdell Farms, Nature Indulgence, Pepperlane Products, Redmond Salt, Rimini Roasters, Uinta Brewery, Gold Creek Farms, Red Barn Cider Mill

Chef Jones' menu display a reverence for quality ingredients and refined techniques. We are committed to providing products grown in keeping the environment as clean as possible by selling food close to where it is grown.

David Jones - Chef
Todd Hoffee - Sous Chef
Steve Takahashi - Pastry Chef

Serving dinner every night, Monday thru Sunday beginning at 5:30 p.m.
Reservations are taken until 9:00 p.m.

*Consuming raw or undercooked meat may increase your risk for food born illness,
especially if you have certain medical conditions.

6 Superseeds to Sprinkle on Everything This Year

Last year supergreens were all the rage, but this year we're thinking a little smaller -- we're thinking superseeds. Never have such tiny foods packed such a nutritious punch. Superseeds (like flax, chia, sunflower, and pumpkin seeds) are chock full of dietary fiber, protein, iron, and healthy fats, so why wouldn't you sprinkle them on everything? You've probably seen them in your favorite energy bar or granola, but these little guys are versatile enough to go on smoothies, salads, and even desserts.

1. Hemp Seeds

This super seed mix features hemp, fennel, sesame, chia, AND pumpkin seeds. Add it to yogurt, smoothies, salads, or sprinkle it on muffins or other baked goods before baking for added crunch.

You can snack on this savory, spicy, and nutritious mix all day, but leftovers make a delicious topping for soups, roasted vegetables, or even hot cereals.

2. Pumpkin Seeds

Try this vibrant pesto on everything from pasta and rice to vegetables and fish.

November 24, 2011

Womans Day Open-Faced Orange and Cumin-Spiced Pork Sandwiches

With two growing and rambunctious boys, I oftentimes find myself short on time around dinner. I will start something to serve and within a couple of minutes my two boys will have total pre-dinner meltdowns. Thus, dinner turns into disarray as I scramble to find something that we can possibly eat. To the rescue comes my slowcooker. I love how easy it is to start something in the crockpot in the morning and by dinner everything is done. This way even if my two boys start melting down it doesn't matter since the food is already ready to serve. The October issue of Woman's Day magazine had a recipe for Open-Faced Orange and Cumin-Pork Sandwiches, which looked delicious and full of great spices.

This recipe has 12 ingredients. It takes a total of 8 hours and 15 minutes, 15 minutes of which is active, and makes 4 servings. All the ingredients were easy to find at my local grocery store. I did make some major modifications to the original recipe. First, I prefer for pulled pork to keep my pork butt whole during the crockpot time. I salt and pepper the butt, pan sear on all sides, and then add fat side up to the crockpot. The flavor from the bone makes for a rich, delicious flavor. I chose to add the whole cloves, just make sure to take them out before serving. Finally, I forgot to make fresh country bread, so I served the sandwiches on Naan, since I already had it on hand. I followed the remainder of the recipe as written.

This recipe is very easy to prepare and has a great flavor from all the spices. The modification to the bread, made a delicious compliment to the flavors. My two boys loved this recipe and ate their whole servings, plus leftovers the next day. During the fall and winter months, crockpot recipes can be a great way to prepare dinner without much effort, and this recipe is no exception. Overall a great blend of spices in a quick, pork recipe.

This is one of those pairings that makes both the food and wine better for the experience. Salmon seems to taste best when cooked with just a bit of acid. In this recipe there is both lemon juice and vinegar to give it a little more structure. The balsamic vinegar also adds a bit of rich earthiness. This pairing with the Pinot is incredible.

These rolls are one of our favorite healthy dishes.They are perfect for a summer lunch on the patio or a warm evening with friends. The simplicity of the dish also makes them great as a fun interactive activity with the kids.

Basement progress: framing

Despite our secret hopes, the basement fairy did not wave her magic wand while we were basking in the glow of our new front yard.

I know it will be great to have it done (or at least partially done), but there is not a lot of motivation for this project right now (besides zerbebe’s impending birth). So before we dive into a rather lackluster progress report, here’s an updated floor plan that shows the new and improved design [click to enlarge]:

Our main goal for the half basement (which is only about 385 SF) was to have a space that could serve as a guest/tv room and maybe a future kid’s bedroom. This room will be directly under the nursery and about the same size. We debated whether or not the space should be open to the adjacent stair area (and thus feel more connected to the rest of the house), but decided that we needed more flexibility since the room would serve multiple purposes. Our compromise is to install a 36″ sliding pocket door so that it could be open for casual use but easily closed off.

The rest of the space will be divided between a second bathroom, laundry room and a small unfinished space that will provide some storage and access to our crawl space. While the second bathroom is not a current necessity, we decided that as our family grows it will be nice to have and add considerable value to our home (most homes in our neighborhood seem to be 2 br/1bath). As Bailey gets older (something I don’t even want to think about!) it will also be nice to have a tub that he (and small kiddos) can more easily get in and out of.

The laundry room is fairly straight-forward and as we showed you in this post, the new appliances, cabinet, sink and countertop are already in place. On the opposite wall, we saved space for a small chest freezer. We have a rather compact 24″ fridge/freezer combo in our kitchen and while it works for us now, we know we might outgrow it in the future. Since we don’t use the freezer portion on a regular basis (it’s mostly nuts, ice cream and frozen waffles), the thought is to keep a chest freezer in the basement and buy a full-height fridge for the kitchen. While we don’t have any plans to buy a new fridge right away, we did go ahead and buy the freezer. Out of necessity you see…

Kyle just got back from a long weekend of deep-sea fishing off the coast of British Columbia (courtesy of a generous client) and this was his bounty:

King salmon, halibut and some lingcod. (They had it cleaned, filleted, packaged and flash frozen before the long drive back.) Even though we’ve been in Seattle for eight years now, we still haven’t gotten used to the luxury that is fresh fish so a sight like this has us a little giddy. The animals are equally excited and after a dinner of broiled salmon tonight, Bailey showed his gratitude by pre-rinsing plates as I loaded them into the dishwasher. [Psst…we’re always experimenting with different ways to prepare fish, so if you have any favorite recipes I’m all ears.] In addition to fish storage, the new freezer should also come in handy for all those nesting-induced meals I plan to make next month. Yup.

Oh right, the basement. You again.

A few years ago Kyle and I got a great deal on some windows that were leftover from a local school project. Most of them were long and skinny, but we made them work in our mudroom and in the “slot” window in the dining area. Since then, we’ve had one remaining window hanging out in the basement with no home. Until now.

At first I was hesitant about adding a window to the front of the house, but after realizing that our new plants would soon screen it from the street, I was on board.

Kyle’s like a window-installing wizard now. The whole operation took a couple hours max and I didn’t even have to lift a finger.

Even though the walls and ceiling are still dark, the extra window does wonders for the space and makes it feel much less basement-y. I can’t wait to see what a good dousing of white paint will do.

The downspout had to be relocated, but no big deal. (It used to come straight down from the porch eave above, but now jogs in and down before reconnecting to the existing inlet).

In addition to the window install (which you’ll notice was done before the landscaping crew arrived), framing is underway in the bedroom. Kyle’s been gone the last two weekends so the space hasn’t seen a lot of love (hence this less than epic progress update), but I did manage to snap a few photos the other day:

Our concrete foundation wall (which extends up to the underside of the window in the photo above) needed to be furred out so we could insulate and have a space to run electrical. Although we could have extended this framing all the way to the ceiling, we decided to stop it at the top of the foundation wall (where it switches to original framed wall). This will make the space feel just a smidge bigger and provides a storage or display ledge around the two outside walls. The ledge is primed MDF that we’ll caulk and paint white.

Here’s a shot looking back towards the crawl. We decided it would be weird to have crawl space access from this room so the plan is to frame it in and close it off (after we get the new bathtub out of course).

Because our house is 102 years-old and not perfect, Kyle had to do some shimming in order for the future drywall to be straight and plumb. Sometimes I am in awe of the patience he has to work through things like this.

So that’s where we’re at. We’re keeping the next two weekends open to work on the house and hopefully make lots of progress before our schedules get too crazy. But it’s cool – I’ve already talked to zerbebe and asked her not to come till we’re done. I didn’t get a clear response but I think I felt a nod. Or maybe it was a butt. At any rate, at least it’s the solstice and we’re working with maximum daylight on our side. In fact, Kyle’s outside cutting lumber right now and I bet he has no idea it’s 9:30.

In Which I "Cleanse"

Hello! Happy New Year! I’m back!

Although I did manage that one post during the holiday season, by and large it was far too full of family, food, celebration, and adventure for too many updates. Plus, as noted, I wasn’t really in my apartment, so technically it wasn’t topical. Anyway – one week, four cities (or so), three states, and a LOT of holiday later, here I am. The apartment is in shambles, halfway between Christmas decoration and normalcy and packing and unpacking. Hopefully soon I’ll have some improvements for you, but for now I’ll start with a more traditional New Year’s topic: holiday rehab.

I do not regret a single bit of the deliciousness I consumed over the holidays (an entire package of rainbow-brite gummi worms in my stocking eaten in a day…ok, well, I don’t regret most of it), but by the time January 2nd rolled around, it was time to give my body a break. In moderation (I am not known for my self discipline in the diet/exercise region).

Hence, the Boy and I are taking a stab at the Bon Appetit Food Lover’s Cleanse. Now, I have to be clear that we are most definitely not following the plan, good as it seems, completely or exactly. We don’t really have the time or budget to make every meal, nor are we refusing offers of dinner or lunch with friends still in town for the holidays (plus my birthday’s coming up, and I dare any healthy living plans to get in the way of THAT. Ha ha.). But we are trying, when at home and in our lives in general, to cook from the plan for the next couple of weeks and be at least a little bit detox-y and healthier. Which brings me to… Continue reading &rarr