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