| Heat
the oven to 400°. Spread the pumpkin seeds on a cookie sheet.
Toast until they begin to pop and turn brown, about 5 minutes.
Remove from the oven and let cool.
In a
blender, combine the chopped tomato, onion, garlic, cilantro,
cumin, coriander, chili powder, chipotle chiles, adobo sauce,
olive oil, salt, sugar and ½ cup toasted pumpkin seeds. Coarsely
puree, retaining large pieces of the pepitas. Stir in the
lime juice. Refrigerate salsa for at least one hour to allow
flavors to combine. Bring salsa to room temperature for 30
minutes before service.
Heat
oil in a heavy stockpot to 350°. Cut tortillas into ¼"
wide strips. Fry tortilla strips in hot oil until crisp and
slightly golden, about 1 minute. Drain on paper towels and
sprinkle with salt.
Heat
olive oil in a skillet over medium heat. Heat oven to 400
. Sprinkle salmon filets with mustard, chili powder, salt
and pepper. Sear salmon in skillet to crisp outside, about
1 minute. Turn salmon over and place skillet in oven. Roast
salmon in oven until medium-rare, about 12 minutes.
Place
salsa in center of plate. Place salmon filet on top of salsa.
Add tortilla strips on each side of salmon, on top of salsa.
Garnish with remaining ½ cup toasted pumpkin seeds and fresh
cilantro. Squeeze fresh lime juice over salsa and garnish
plate with fresh lime wedges.
Note:
Canned Chipotle Chiles are smoked jalapeno peppers and can
be bought in the Mexican section of markets.
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