The Whole Foods in Charleston sells pre-made pumpkin crusted salmon and I was SO sad when I moved to SF and found out that they don’t do that out here. Therefore, I tried hard to remember the taste and textures and came up with my own recipe and it’s SOO good! I recommend giving this a try even if you do live somewhere that sells it cause you’ll probably save some $$$$.
Pumpkin crusted salmonPrint This
- 1/3 cup shelled pumpkin seeds (pepitas)
- 3 tbsp almond flour
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 tbsp pumpkin puree
- 1/2 tbsp maple syrup
- ~3/4 lb salmon (2-3 large filets)
Preheat oven to 400º (you can skip this if you want to use a toaster oven).
In a small bowl, mix together the pumpkin seeds, almond flour, salt and garlic powder and set aside.
Spread the salmon evenly with pumpkin puree and them maple syrup evenly over your salmon. I spread the maple syrup again with a knife usually just to mix it in with the pumpkin a bit.
On a clean plate or on some parchment paper, lay the pumpkin seed mixture out and lay the salmon over the mixture facedown so that the top of the salmon gets completely covered in pumpkin seeds and almond flour.
Bake salmon for about 20 min in oven (or you can pop this in the toaster oven at around 400º).