Pipian Verde Salmon

• 1 cups pumpkin seeds, roasted and crushed
• 1-2 cups salsa verde
• 1 lb salmon
• 1 large egg white, lightly beaten

Mexican 

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1. Lightly brush salmon with egg whites and season
2. Press to coat in half of pumpkin seeds
3. Place crusted side down into hot oil and bake for 3 minutes at 350
4. Flip and cook for another 3 minutes
5. Heat remaining pumpkin seeds with salsa to make pipian sauce
6. Plate salmon on top of plate of sauce