Chef Nora’s Pumpkin Seed Crusted Salmon

blue circle foods chef nora pumpkin seed crusted salmon recipe
Chef Nora’s Pumpkin Seed Crusted Salmon
In this easy one-pan recipe, James Beard Lifetime Achievement Award winner Chef Nora Pouillon tops our sustainable salmon fillets with a delightfully crunchy pumpkin seed crust. If you don’t have salmon on hand, try it with our Wild-Caught Cod!Our resident expert, winemaker Alexis Pouillon of Domaine Pouillon Winery recommends pairing this dish with a rosé, such as their Grenache Cinsaut blend made in the Province rosé style.
Print Recipe
Prep Time 6 mins
Cook Time 30 mins
Course Main Course


  • Blue Circle Frozen Atlantic Salmon Fillets cooked from frozen
  • ½ cup pumpkin seeds
  • 2 teaspoons pumpkin seed oil or olive oil
  • 1 tablespoon sliced scallions
  • 2 cups frozen sweet corn kernels
  • 1 can 4 oz black beans, rinsed and drained
  • ¼ cup cilantro chopped
  • 1 ½ tsp. ground cumin
  • ½ tsp. smoked chili optional
  • Salt and pepper to taste.


  • Preheat oven to 375 degrees. Mix corn, black beans, cilantro, ground cumin and smoked chili together. Season with salt and pepper. Spread onto a baking dish.
  • Pulse pumpkin seeds, salt, black pepper, oil, and sliced scallions in a blender until it forms a paste.
  • Coat frozen salmon fillets with pumpkin seed paste.
  • Place fillets in baking dish on top of black bean and corn salad, and drizzle with olive oil. Bake at 375 degrees for 25 – 30 minutes.

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