1 cup raw unsalted pumpkin seeds
3 tablespoons plain fine breadcrumbs
½ teaspoon ground cumin
1 teaspoon kosher salt
8 twists of a pepper mill
½ cup extra virgin olive oil
1 sockeye salmon filet, about 2 pounds, pin bones removed
1. Preheat the oven to 425 degrees. Toast the seeds over medium-low heat in a skillet for a few minutes until nicely browned. Watch carefully as they burn easily; cool briefly.
2. Grind the pumpkin seeds in a food processor until coarsely chopped.* Add the breadcrumbs, cumin, salt, and pepper; process briefly. Slowly add the olive oil and process until the mixture is almost smooth, but not a paste.
3. Lightly brush the salmon with olive oil. Coat the fillet evenly with the pumpkin seed mixture; roast in an oiled, shallow baking pan until almost cooked through, about ten minutes depending on the thickness of the filet. Broil briefly until the salmon is almost flaky and the top is lightly browned. Remove and serve immediately.
Serves 6
*An alternative method is to grind the seeds in an electric coffee grinder; combine with the breadcrumbs, cumin, salt, and pepper. Slowly stir in the olive oil.