A wonderful mixture of Kitchen Kettle Pumpkin butter and seared salmon.
- 2 8-10oz. salmon fillets
- 2 tablespoons Kitchen Kettle Pumpkin Butter
- 2 tablespoons crushed pumpkin seeds (toasted and salted)
- 2-3 tablespoons olive oil
Seasons salmon with salt and pepper. Heat olive oil in a non stick pan. Carefully lay salmon top side down and cook for 2-3 minutes. Gently tun salmon to cook the bottom side. While the fish is cooking brush the top with a generous amount of Kitchen Kettle Pumpkin Butter and top with crushed pumpkin seeds. Finish salmon in oven for 6-8 minutes. Serve with fresh salad greens dressed with Kitchen Kettle Tomato Basil Vinaigrette.
For the salad dressing:
4 oz. Kitchen Kettle Tomato Basil Jam
2 oz. balsamic vinegar
1 tablespoon Dijon mustard
4 oz. olive oil
salt and pepper to taste
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