Blogathon - Day Two

I was out pretty late last night, unusual for a weeknight, that too a Monday and I am just so tired today, I am glad we have this blogathon going on, because it is motivating to post this entry rather than loosing it in the shuffle. Something that happens to me so often. Well, along with the mint we went a little overboard with the pepitas (pumkin seeds) in this recipe. Let me tell you if you have not tried toasted pepitas before be prepared to be completely swept away with the rich taste. The kids have been generally excited with the new "nut" so they were rather eager to try it. The sauce for this 20 minute wonder is made my evening. Best of all the sauce was really just cleaning out the blender bowl after the chutney was made.

Seared Salmon with a creamy mint sauce

For the sauce

3 tablespoons nutty mint/cilantro chutney
3-4 tablespoons lowfat sour cream (you can your about 1/2 cup light cream if you want to be indulgent).
1/2 cup water

For the salmon

1 tablespoon butter
1 tablespoon oil
1/2 teaspoon cumin seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 lbs salmon, cut into 4 pieces
1 tablespoon coarsely chopped pecans
1 tablespoon pepitas

Method of Preparation

1. Blend the ingredients for the sauce and place in a microwave safe bowl. Heat for 2 minutes on high.
2. Add the butter and oil in a heavy bottomed pan and cook on low till the butter begins to brown.
3. Mix the cumin, pepper and salt together and rub onto the salmon.
4. Place the salmon in the pan in a single layer and cook until browned on both sides.
5. Remove and place the salmon in a single lay on a flat serving dish.
6. In the same cooking pan as the salmon, add the pumpkin seeds and the nuts and toast these until they darken just a little.
7. Pour the sauce over the salmon and top with the toasted nuts and serve with a salad.