4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off
Fresh cracked pepper
Olive oil, to taste
1 cup extra-virgin olive oil
1 cup roughly chopped cilantro leaves
1 clove garlic
1/4 cup pepitas (pumpkin seeds) lightly toasted
1/2 lime, juiced
Jalapeno, to taste
Salt and pepper
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