Ingredients

4    (6-ounce/175 g) salmon fillets,     skin removed
1/4    cup (50 mL) hulled pumpkin seeds
1    tablespoon (15 mL) canola oil
1/4    cup (50 mL) white wine
Salt and pepper to taste
Garnish: julienne pumpkin strips

Directions

Pat salmon fillets dry; set aside.

In a skillet, lightly sauté pumpkin seeds in oil for 1 to 2 minutes. Add wine and simmer until reduced by one-third; transfer to a lightly greased baking dish. Lay salmon fillets on top of this reduction; season with salt and pepper. Cover dish tightly with foil and bake at 400°F (200°C) for 5 to 6 minutes, until salmon is mostly opaque but still slightly translucent in the centre.

Garnish with julienne pumpkin strips; serve with pan-roasted potatoes and a medley of autumn vegetables. Makes 4 servings.

Note: Andrew par-steams the peeled potatoes and finishes them in the oven with parsley, paprika and reduced maple syrup.