Salmon with Roasted Tomatillo Sauce
Servings
4Serving size
4 ounces fish with sauceThis recipe makes great leftovers. The sauce will keep well for about 4 days in the refrigerator and the leftover salmon is wonderful, chilled, with a little bit of sauce the next day. Leftover salmon also makes great tacos or sandwiches.
Serve with Brown Rice or Quinoa and Black Beans or Refried Black Beans
AND
Serve with Zucchini Pico de Gallo or Zucchini with Sun Dried Tomatoes
Ingredients
| 1/2 pound Tomatillos, raw |
| 1/2 small White onions (cut into wedges) |
| 1 1/4 cup Coriander (cilantro) leaves, raw |
| 1/2 lime yields Lime juice, raw |
| 1/4 tsp. Salt |
| 1/4 tsp.. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets, skin left on) |
Instructions
Roast the tomatillos for about 15 minutes. Turn once or twice to let them brown on all sides.
After about 15 minutes, remove the pan from the oven and sprinkle the onions over the top. Return the pan to the oven for another 15 minutes.
Remove and let the tomatillos and onions cool until they are just warm. Place them in a blender, or using a stick blender with a medium bowl, puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Place the sauce in a sauce pan and place over very low heat to keep warm.
Place a large skillet over medium-high heat.
Add the olive oil, and when the pan is hot, place the salmon in the skillet flesh side down.
Cook for about 4 minutes and turn the salmon over so that it is skin side down.
Cook for about 5 minutes, then serve each filet topped with 1/4 of the sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Quinoa and Black Beans
Place the water in a small sauce pan over high heat. When the water boils add the quinoa. Reduce the heat until the quinoa is simmering. While the quinoa is cooking place the olive oil in a medium skillet over medium heat. Add the shallots and cook for about 2…
Refried Black Beans
Place the olive oil in a medium sauce pan over medium heat. Add the onion and cook for about 3 minutes. Add the black beans, chipotle, water, salt, cumin and pepper. Stir well. Simmer over medium heat stirring occasionally. Using a fork, spoon or potato masher, mash some of the…
AND
Serve this recipe with one of these vegetable side dishes.
Zucchini Pico de Gallo
Put the zucchini in a non-reactive mixing bowl with the shallot, tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper flakes, chili powder and cilantro. Stir well and chill.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great summer sauce and goes well on almost any fish, meat or poultry that you can grill. It is best to choose ingredients that have some flavor on their own.
Chicken, pork tenderloin, top round of beef are all great choices.
If you’re going to have fish, choose one with a lot of flavor. Trout or catfish might get lost, where salmon, red snapper or sea bass would work great.