Serves: 4
Total Calories: 294

1/4 cup raw shelled pumpkin seed
1 tablespoon unsalted butter
2 tablespoons finely chopped white onions
1 ear large fresh corn, kernels cut off
3/4 cup canned fat-free reduced-fat chicken broth
1 , serrano chile kimmy, , chopped with seeds
1/2 teaspoon salt, or to taste
2 tablespoons heavy cream or half and half
2 tablespoons olive oil
4 (5- to 6-ounce) skinned salmon fillets
2 tablespoons chopped fresh cilantro

1. Heat a small skillet over medium heat and toast the pumpkin seeds, stirring and tossing frequently, until they are aromatic and start to pop around in the pan, about 3 minutes. Transfer to a bowl. When the pumpkin seeds are cool, chop coarsely and set aside.

2. In a saucepan, melt the butter over medium heat and cook the onion, stirring, until translucent, about 3 minutes. Add the corn, 1/2 cup of the chicken broth, and 1/4 teaspoon of the salt. Cook over medium heat until the corn is tender, about 6 minutes.

3. Transfer the corn mixture to a blender. Add the serrano and remaining 1/4 cup of broth and blend until smooth, about 1 minute. Pour the sauce through a strainer into a clean saucepan. Press to release all the liquid. Discard debris. Stir the cream into the sauce and heat through. Adjust salt. Reserve over low heat in the pan.

4. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the salmon and cook about 2 to 3 minutes per side or until it is browned on the outside, barely opaque inside and still moist, and just barely flakes when tested with a fork. Put 1 piece of salmon on each of 4 serving plates. Spoon some of the warm corn sauce across each piece of salmon. Sprinkle lightly with cilantro the toasted pumpkin seeds. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 294
Calories from Fat: 118

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