Roasted salmon with tomatillo salsa

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish, Sauce / Dip / Dressing
Cuisine: Tex-Mex
Keyword: easy, gluten-free, jalapeno, salmon, tomatillo
Servings: 4
Author: Veronique Eichler

Ingredients

  • 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 or chicken broth
  • 1 1/2 pounds salmon fillets
  • Salt and pepper

Instructions

  • 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 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.
  • Cook, stirring often, until the puree thickens and leaves a canal when you run a spatula down the middle. 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, transfer back to the blender, and add the other half of the cilantro. Blend until smooth.
  • Keep warm while you cook the salmon but do not bring it back to a high heat or you will lose the bright green color from the fresh cilantro you just added.
  • While the salsa is simmering, preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. 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

Notes

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.

Nutrition

Calories: 343kcal | Carbohydrates: 12g | Protein: 37g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 456mg | Potassium: 1273mg | Fiber: 3g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 26.2mg | Calcium: 36mg | Iron: 2.3mg
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