Pumpkin Seed Crumbs

This crumb mixture makes a particularly good crust for oily fish, such as salmon. But, when sautéing, be careful not to leave the fish crust side down for too long--the crumbs will burn.

1/2 cup raw unsalted {pumpking seeds}
1/4 cup white {sesame seeds}
2 tablespoons sliced almonds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon imported {sweet paprika}
1 tablespoon coarse (kosher) {salt}
1 teaspoon ground cardamom
Combine all the ingredients in a dry large skillet over medium heat and heat, shaking the pan continuously to prevent burning and holding the lid over the skillet to prevent the pumpkin seeds from popping out, until the pumpkin seeds begin to pop, about 1 minute.

Transfer the mixture to a bowl to cool, then process in a blender or food processor until finely ground, 2 to 3 minutes. Use immediately, or transfer to an airtight container and store in a cool, dry place for up to 2 months.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 10 min

Servings: makes 1/2 cup

Recipe By: Lynne Aronson and Elizabeth Simon

From:  Bowl Food Cookbook
Used with permission of Workman Publishing Company