July 14, 2014

Sockeye Salmon with Roasted Tomatillo Sauce



Ingredients:

for the green sauce:

2 lbs tomatillos, husks removed
2 jalapenos
1 small red onion, quartered
salt
freshly ground black pepper

for the fish:

1 large lemon*, sliced
1 onion, sliced
2 jalapenos, sliced
2 lb sockeye salmon fillet
salt
freshly ground black pepper



Directions:
Place the tomatillos and jalapenos on a lightly oiled broiler-safe pan. Place the pan under the broiler. Broil on high until the tomatillos and peppers start to blacken and blister. Remove from oven and allow to cool slightly. Add the tomatillos, whole jalapeno peppers and red onion to a blender. Pulse until fairly smooth. Stir in salt and pepper. Set aside.

Preheat oven to 350. Place a large piece of foil on a baking sheet. Arrange a layer of sliced lemons, jalapenos and onion on the middle of the foil the length and width of the fish. Lay the fish on top of the onions and lemon. Salt and pepper. Drizzle with sauce. Cover and bake for 15 minutes or until the fish just fully cooked. Remove. Drizzle with additional sauce and serve.


*lime would be good too but I had a lemon on hand




My thoughts:
It is sockeye salmon time again! I always seem to miss it. Either it is too expensive or I can't find it locally. This year I got lucky and was able to score some reasonably priced. It was too rainy to grill--my first impulse--so I did my second favorite way to cook salmon, foil packets. This method keeps the salmon nice and moist. No one likes a piece of dry, over-cooked salmon! I made the sauce the day before I served this (it is basically a green salsa so try leftovers on tacos, in burritos, quesadillas, with chips; it is great on everything) so it was even quicker to assemble the next day. A wonderful, flavorful weeknight main dish. And if you have better weather than I, you can throw all this on the grill and make it that way instead of in the oven. Either way the results will be terrific, the just hot enough sauce is a perfect foil for the technicolor, oily sockeye. I served it with tomato, corn & lentil salad. I shared the recipe for the salad here at Parade.com.

 photo coconut-sig_zpsb2fb208a.jpg

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