Tomatillo Salmon
This might seem intimidating if you’re not used to working with spices or peppers but the sauce yields plenty of leftovers that I have been using as salsa on EVERYTHING! Well worth the effort!
Ingredients
- TOMATILLO SALSA
- 1 lb tomatillos, husked and rinsed
- 2 serrano chiles
- 2 garlic cloves, unpeeled
- ¼ tsp cumin seeds
- Kosher salt
- 1 spring onion, white and pale green parts only, finely chopped
- 4 sprigs cilantro, chopped
- ½ tsp dried oregano
- lime wedges
- SALMON
- 4 (6 oz) skin-on salmon fillets
- 1 tbsp olive oil
- ¼ tsp cumin seeds
- Kosher salt
Instructions
1
Preheat broiler. Place tomatillos, chiles, and garlic on a rimmed baking sheet and broil, tossing once, until softened and lightly charred, 7–10 minutes. Transfer to a bowl, cover, and let steam for 5 minutes.
2
Peel garlic (and chiles if desired). Blend garlic, chiles, cumin seeds, and a pinch of salt until smooth. Add tomatillos and blend to a coarse salsa. Stir in scallions, cilantro, oregano, and lime juice to taste.
3
Heat oil in a skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt and place skin-side down.
4
Reduce heat to medium. Cook until skin is golden brown and crisp, 6–8 minutes.
5
Turn over, cook until just cooked through, about 4 minutes.
6
Serve with salsa, fresh herbs, and lime.
Nutrition Facts
Per serving (1 of 4)
230
Calories
28g
Protein
5g
Carbs
11g
Fat
1g
Fiber
