Pan-Seared Salmon With Pumpkin Seed-Cilantro Pesto

• 2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
• 1/2 cup shelled pumpkin seeds (pepitas)
• 1/2 cup (firmly packed) cilantro leaves and stems
• 1/2 teaspoon cracked coriander seeds
• 1/2 garlic clove, coarsely chopped
• 1 tablespoon (or more) fresh lime juice
• Kosher salt and freshly ground black pepper
• 4 6-ounce salmon fillets (preferably wild)
• 1 lime, cut into 4 wedges

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; saute until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
2. Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse puree forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
3. Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.

extravirgin olive oil, pumpkin seeds, cilantro, cracked coriander seeds, garlic, lime juice, kosher salt, salmon, lime

Taken from www.epicurious.com/recipes/food/views/pan-seared-salmon-with-pumpkin-seed-cilantro-pesto-368261 (may not work)