Salmon in Tomatillo Sauce by Chef Rachael Afra

 

Salmon in Tomatillo Sauce

This lovely dish is unique when summer starts, with the vine-ripe tomatoes, tomatillos, and all Summer fruits coming in along with the heat. Enjoy the Summer breeze with this dish on the patio!

Prep time: 20-25 mins Total time: 1 hr. Yield: 2 people 

Ingredients:

2 (4oz) Salmon fillet

4 Large Tomatillos or 6 Medium, cleaned and quartered 

2 Cloves Garlic

1 Shallot

1 Lime, juiced

1/4 C. Seasoned Rice Vinegar 

1/2 C. Olive Oil

1/2 t. Cumin

1/2 t. Coriander

Salt and Pepper

1/2 Bunch Cilantro, cleaned

Preparation:

1. First, preheat your oven to 350 degrees and take the fish out of its package. 2. Wash it under cold water, using a gentle stream from the faucet.3. Next, add some olive oil to a 9x9 pan and place the cleaned fish skin side down in the pan. 4. In a blender, combine clean tomatillos, garlic cloves, and shallot, and blend them together. Add lime juice, and rice vinegar, and slowly pour in the olive oil, emulsifying the mixture to add volume. 5. Pour the sauce onto the fish, saving some for a salad. Add cumin, coriander, salt, and pepper, and bake the fish in the oven for 30 minutes. 6. Once cooked, let the fish cool down a bit before garnishing it with fresh cilantro and a squeeze of lime.

Chef's Note:

Feel free to choose any type of fish for this recipe. If you opt for a lighter fish, it will cook faster - around 20-25 minutes. If you prefer, you can substitute avocado oil for olive oil. While the taste may be slightly different, it's still a great option. However, I suggest avoiding coconut oil as it can overpower the dish with its strong flavor and scent. You can also mix your tomatillos with tomatoes or use only tomatoes - both options work great. Enjoy your meal!