Broiled Salmon with Pepita Salsa
10 minute perfectly broiled salmon served over a zesty pepita salsa with herbs and feta. This restaurant-quality dinner is easy enough for weeknights, yet impressive enough for entertaining.
Servings: 4 to 5
Equipment
- Food processor
- Baking sheet
Ingredients
- 1.25 to 1.5 lbs. skin-on, center-cut salmon (preferably salmon from Norway)
- 2 Tbsp. extra-virgin olive oil or avocado oil
- 2 tsp. brown sugar
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- Optional for serving: fresh cilantro, crumbled feta, fresh lemon juice
Pepita Salsa
- 1 cup jarred roasted red peppers
- 1/3 cup pepitas
- 2 Tbsp. tomato paste
- 2 Tbsp. red wine vinegar
- 1/4 cup chopped yellow or sweet onion
- 1 garlic clove
- 1 tsp. Aleppo pepper flakes
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. chopped cilantro leaves
For Tacos or Tostadas (optional)
- 8 corn or flour tortillas or tostada shells
- 2 to 3 cups shredded cabbage
- 1 Tbsp. mayonnaise
- 1 Tbsp. rice vinegar
Instructions
- Cook pepitas in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until toasted and fragrant. Transfer to the bowl of a food processor and let cool for 5 minutes.
- To the food processor with pepitas, add roasted red peppers, tomato paste, vinegar, onion, garlic, Aleppo, salt, and cumin. Begin processing, and with motor running on HIGH, gradually stream in olive oil. Add cilantro and pulse a few more times until green specks appear throughout. (The finished salsa should still have some texture to it.)
- Preheat oven broiler to HIGH and position the top rack 6 to 8 inches from the top heat source.Place salmon on a baking sheet and drizzle with olive (or avocado) oil. Combine brown sugar, paprika, garlic powder, salt, and black pepper, and sprinkle evenly over salmon flesh. Broil salmon for 10 minutes, until crisp and flaky.
- Serve salmon with salsa as is, or enjoy as tacos or tostadas:Mix cabbage with mayo, vinegar, and a pinch of salt. Assemble by spreading salsa on tortillas or tostada shells, followed by a spoonful of slaw, and flaked salmon. Garnish with extra cilantro, if desired.
Notes
- To Store. Refrigerate salmon in an airtight storage container for 2 days. Store pepita salsa separately.
- To Reheat. For best results, gently rewarm salmon in a skillet on the stovetop over medium-low heat. You can also microwave individual portions in a pinch.
- To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. (I do not suggest freezing leftover pepita salsa.)
Nutrition
Serving: 6oz. salmon with 2 Tbsp. salsa | Calories: 405kcal | Carbohydrates: 6g | Protein: 30g | Fat: 28g | Saturated Fat: 5g | Sodium: 820mg | Fiber: 1g | Sugar: 2g