Porcini And Pumpkin Seed Salmon

• 4 6-ounce, skinned salmon fillets
• Salt and freshly ground black pepper to taste
• 2 tablespoons raw, shelled pumpkin seeds
• 2 tablespoons (roughly) dried porcini pieces
• 2 tablespoons grape seed or other neutral oil or clarified butter

1. Season fillets on both sides with salt and pepper.
2. Combine pumpkin seeds and porcini pieces, and grind them to a coarse powder in a coffee or spice grinder.
3. Press some of the mixture onto the top of each fillet.
4. Preheat oven to 400 degrees.
5. Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes.
6. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan.
7. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
8. Turn the fillets and cook about a minute more, then transfer to the oven.
9. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

salmon, salt, pumpkin seeds, porcini pieces, grape

Taken from cooking.nytimes.com/recipes/7366 (may not work)