Tomatillos: 1/2 pound, husked
Jalapeno or Serrano chilies: 2, roughly chopped
Onion: 1 thick slice, chopped
Garlic: 1 large clove, roughly chopped
Salt: to taste
Sprigs cilantro: 16, plus chopped cilantro for garnish
Extra virgin olive oil: 1 tbsp
Vegetable/chicken stock: 1 cup
Salmon fillets: 1 ½ pounds
Freshly ground pepper
1. Boil tomatillos with water in a saucepan on low heat and simmer 10 minutes. Drain and place in a blender and add chilies, onion, garlic, 1/2 tsp salt and half the cilantro and blend until smooth.
2. Heat oil in a non-stick over medium-high. Drop in a bit of puree, and if it sizzles, add all of the puree to the pan.
3. Cook, stirring often, until the puree thickens and leaves a canal when you run a spatula down the middle.
4. Add the stock, stir together, bring to a simmer for 15 to 20 minutes until the mixture has thickened and reduced slightly.
5. Remove from the heat and transfer about 1 cup of the sauce to a blender, and add the remaining cilantro. Blend until smooth, then stir back into the pan (the sauce will now be brighter). Keep warm while cooking the salmon.
6. Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil.
7. Place the salmon on top and season with salt and pepper.
8. Fill a roasting or baking pan with boiling water, and place it on the oven floor.
9. Place the salmon in the oven and bake for 20 minutes or until the fish flakes and white bubbles of protein appear on the surface and remove from the heat.
10. Place ¼ to 1/3 cup salsa on each plate and top with a serving of salmon.
11. Garnish with cilantro, and serve with hot corn tortillas or rice.
Nutritive Value ( 1 Serving) :-
Calories – 406 cal
Protein – 44 gm
Fat -18 gm
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