- 6 (5-ounce) fillets of salmon
- 2 ounces dried porcini mushrooms
- 1 cup pumpkin seeds
- Salt and pepper
- 1 cup pure vegetable oil
- 2 tablespoons unsalted butter
Add porcini to blender and process to fine dust, remove and set aside. Add pumpkin seeds to blender and lightly pulse until seeds are like fine pebbles.
Remove and combine with porcini dust. Season the fillets with salt and pepper. Gently pat 1 tablespoon of porcini mixture on top of each fillet - top only. Heat vegetable oil in large skillet until it reaches the smoke point, add fillets crust-side down. Sear well for one minute, add butter, continue to cook 3 minutes over medium-low heat, turn fillet over and cook second side for 3 minutes. Remove from pan.