Roasted salmon with tomatillo salsa
A Mexican staple, this tomatillo salsa is easy to make at home. It is much more fragrant than any store-bought jarred salsa and you don't need to wait for your next Mexican restaurant visit to enjoy it!
- 1 pound fresh tomatillos (about 4 to 6 medium)
- 2 jalapeños roughly chopped (use serrano if you like more heat)
- 1/2 cup onion roughly chopped
- 1 large garlic clove roughly chopped
- 1/2 tsp Salt
- 1 cup fresh cilantro chopped (save a few leaves for garnish)
- 1 tablespoon extra virgin olive oil
- 1 cup vegetable broth
- 1 1/2 pounds salmon fillets
- Salt and pepper
- Remove husk from tomatillos and rinse them to remove the sticky substance. Place them in a small saucepan, cover with water. Bring to a boil then reduce the heat and simmer 10 minutes. Drain and place the tomatillos whole in a blender or a food processor fitted with the steel blade. Add the jalapeño, onion, garlic, 1/2 teaspoon salt, fresh ground pepper, and half the cilantro. Blend until smooth.
- Rinse your saucepan and heat it over medium-high heat until it is nice and hot (test with a drop of water, it should sizzle and evaporate immediately). Add the oil to the hot pan, then add the blended tomatillo puree. Be careful as it may splatter.
- Cook about 10 minutes, stirring often, until the puree thickens a bit. Add the stock, stir together, bring to a gentle boil. Simmer, uncovered, stirring often, for another 15 to 20 minutes until the mixture has thickened and reduced.
- Remove from the heat and cover.
- Just before serving, transfer the salsa back to the blender, and add the other half of the cilantro. Blend until smooth and serve.
- While the salsa is simmering, preheat the oven to 425 degrees. Cover a baking sheet with parchment paper. Place the salmon on top. Season with salt and pepper. Bake in the oven for 12 to 15 minutes depending on the thickness of your salmon.
- Place 1/4 to 1/3 cup salsa on each plate, top with a serving of salmon and garnish with fresh cilantro
The sauce will keep a few days in the refrigerator. Once reheated, it will lose some of its bright green color but none of its taste.
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