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Salmon Fillet with Tomatillo Salsa

May 5, 2011

Happy Cinco de Mayo people!! Since I’m a huge fan of Mexican food I thought I’d share a recipe here for anyone celebrating at home tonight like me.  While this wouldn’t be the first thing that would pop into your head when thinking of a Mexican dish, the tomatillos here give it that Mexican twist and it’s also light and healthy–unlike what you’d usually be tempted to get when eating out.  I’ve already written about my fondness for tomatillos, and the salsa here gives the salmon the perfect acidic kick.  I kept it simple and served with veggies and warmed corn tortillas, but a black bean corn salad or some rice would also round it out nicely.  Pair it with some margaritas and you’ve got yourself your own Mexican feast!

Salmon FIllet with Tomatillo Salsa

from NYT Recipes for Health

  • 1/2 pound fresh tomatillos, husked
  • 1 to 3 jalapeño or serrano chiles, roughly chopped
  • 1 thick slice of onion, roughly chopped
  • 1 large garlic clove, roughly chopped
  • Salt to taste
  • 16 sprigs cilantro, plus chopped cilantro for garnish
  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 cup vegetable or chicken stock
  • 1 1/2 pounds salmon fillets
  • Freshly ground pepper

1) Cover tomatillos with water in a saucepan, bring to a boil, reduce the heat and simmer 10 minutes.

2) Drain and place in a blender or a food processor. Add the chile(s), onion, garlic, 1/4 to 1/2 teaspoon salt and half the cilantro. Blend until smooth.

3) Heat the oil in a heavy saucepan or in a nonstick skillet over medium-high heat until the pan is hot. Drop in a bit of puree, and if it sizzles, add all of the puree to the pan. Cook, stirring often, until the puree thickens and leaves a canal when you run a spatula down the middle.

4) Add the stock, stir together, bring to a simmer. Simmer, stirring often, for 15 to 20 minutes until the mixture has thickened and reduced slightly. Remove from the heat, taste and adjust the salt.

5) To make the sauce brighter, transfer about 1 cup of the sauce to a blender, and add the remaining cilantro. Blend until smooth, then stir back into the pan. Keep warm while you cook the salmon.

6) While the salsa is simmering, preheat the oven to 300 degrees.

7) Cover a baking sheet with foil & lightly oil. Season salmon with salt and pepper & place on foil. Fill a roasting or baking pan with boiling water, and place it on the oven floor.

8 ) Bake salmon 10 to 20 minutes, depending on the size of the fillets. Remove from the heat. Place 1/4 to 1/3 cup salsa on each plate, and top with a serving of salmon. Garnish with cilantro, and serve with your choice of sides.

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One Comment leave one →
  1. May 10, 2011 8:47 am

    Gorgeous recipe! Tomatillos, avocado and cilantro, what’s not to love?

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