↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Tomatillo Coulis With Seared Salmon
Tomatillo Coulis:
1 small red onion
1/4 pound fresh tomatillos
1 fresh green Anaheim chili
1 fresh poblano chili
3 unpeeled garlic cloves
2 tablespoons olive oil
1 scant cup cilantro sprigs
1 scant cup packed fresh spinach leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice about 1/4 cup water
Salmon:
4, 5 ounce pieces salmon fillet with skin
12 fresh basil leaves
1 teaspoon Sichuan peppercorns
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil
Preheat oven to 400 degrees.
Quarter onion. In a shallow baking pan toss onion, tomatillos, in husks, chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
Wearing rubber gloves, peel chiles. Cut off tops of chili's and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender puree roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt.
In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.
Serves 4.
view more member recipes
Tomatillo Coulis With Seared Salmon
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Tomatillo Coulis With Seared Salmon
Tomatillo Coulis:
1 small red onion
1/4 pound fresh tomatillos
1 fresh green Anaheim chili
1 fresh poblano chili
3 unpeeled garlic cloves
2 tablespoons olive oil
1 scant cup cilantro sprigs
1 scant cup packed fresh spinach leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice about 1/4 cup water
Salmon:
4, 5 ounce pieces salmon fillet with skin
12 fresh basil leaves
1 teaspoon Sichuan peppercorns
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil
Preheat oven to 400 degrees.
Quarter onion. In a shallow baking pan toss onion, tomatillos, in husks, chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
Wearing rubber gloves, peel chiles. Cut off tops of chili's and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender puree roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt.
In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pan Seared Pan Seared Salmon
by sgre52160
8 oz salmon Oil to coat pan Salt and pepper to taste 4 oz baby spinach 2 oz diced Roma tomatoes 2 oz sliced mushrooms 2 oz white wine Honey Mustard Sauce 2 cups mayonnaise 1 tsp yellow and
by sgre52160
8 oz salmon Oil to coat pan Salt and pepper to taste 4 oz baby spinach 2 oz diced Roma tomatoes 2 oz sliced mushrooms 2 oz white wine Honey Mustard Sauce 2 cups mayonnaise 1 tsp yellow and
Pan Seared Salmon W Mustard Vinegarette
by marmar3854
Grilled or Pan Seared Salmon with Whole Grain Mustard Vinegarette 2 to 4 salmon filets (about 5 to 6 ounces each) salt and pepper 2 Tablespoons Whole Grain Mustard 1 Tablespoons Dijon Mustard 2
by marmar3854
Grilled or Pan Seared Salmon with Whole Grain Mustard Vinegarette 2 to 4 salmon filets (about 5 to 6 ounces each) salt and pepper 2 Tablespoons Whole Grain Mustard 1 Tablespoons Dijon Mustard 2
Seared Salmon With Balsamic Glaze
by sgre52160
1/4 cup balsamic vinegar 1/4 cup orange juice 2 tbsp honey 1/8 tsp red pepper flakes 1 sprig rosemary (5-inch) 2 tsp vegetable oil 4 skin-on salmon fillets, 6 oz each, 1 to 1 1/
by sgre52160
1/4 cup balsamic vinegar 1/4 cup orange juice 2 tbsp honey 1/8 tsp red pepper flakes 1 sprig rosemary (5-inch) 2 tsp vegetable oil 4 skin-on salmon fillets, 6 oz each, 1 to 1 1/
Pan Seared Salmon And Sauteed Cabbage
by sgre52160
Pan Seared Salmon Season 4 oz pieces of salmon with salt and pepper. Heat olive oil in a heavy bottom skillet over medium high heat. Add the fish and cook about 4 minutes per side depending on the th
by sgre52160
Pan Seared Salmon Season 4 oz pieces of salmon with salt and pepper. Heat olive oil in a heavy bottom skillet over medium high heat. Add the fish and cook about 4 minutes per side depending on the th
Seared Salmon With White Beans & Fennel
by ICOOK2
3 teaspoons extra-virgin olive oil, divided 1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds 1 15-ounce can white beans, rinsed 1 medium tomato, dice
by ICOOK2
3 teaspoons extra-virgin olive oil, divided 1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds 1 15-ounce can white beans, rinsed 1 medium tomato, dice
view more member recipes
related CDKitchen recipes
Seared Salmon Steaks With Sesame Ginger Bok Choy
Grilled Salmon
Salmon Baked in Foil
Pan-Seared Salmon with Mustard Sauce
Grilled or Pan Seared Salmon with Whole Grain Mustard Vinaigrette
Winter Fruit Platter With Cranberry Coulis
Raspberry-Marinated Salmon Fillet
Grilled Round Steak With Tomatillo Sauce
Stuffed Muskox Tenderloin with Cranberry Coulis
Easy Maple Grilled Salmon