Pepita Crusted Salmon

Instructions

• Step 1: Preheat the recteq to 375ºF.
• Step 2: Toss pumpkin seeds in Ben's Heffer Dust, add to a Mesh Cooking Mat, and cook for 6-8 minutes.
• Step 3: Add pepitas to a food processor and pulse or rough chop.
• Step 4: Combine the mayonnaise, zest, juice, and garlic to a small bowl and mix well to make the aioli.
• Step 5: Brush the salmon with the aioli, then season with Ben's Heffer Dust and dip the flesh side into the crushed pepitas.
• Step 6: Place the crusted salmon, skin side down, on a Mesh Cooking Mat.
• Step 7: Cook for 15-18 minutes or until the salmon is cooked (internal temperature of 125ºF).
• Step 8: Allow the salmon to rest for at least 5 minutes.