Seared Salmon with Tomatillo Coulis Recipe

Name: Seared Salmon with Tomatillo Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion; 1/4 pound fresh tomatillos*; 1 fresh green Anaheim chile*; 1 fresh poblano chile*; 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; four 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; *available at Latino markets, specialty foods shops, and some supermarkets; **available at Asian markets and some specialty foods shops and supermarkets

Servings: persons

1 small red onion
1/4 pound fresh tomatillos*
1 fresh green Anaheim chile*
1 fresh poblano chile*
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
four 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
*available at Latino markets, specialty foods shops, and some supermarkets
**available at Asian markets and some specialty foods shops and supermarkets

1
Make coulis: Preheat oven to 400F.
2
Quarter onion.
3
In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated.
4
Roast vegetables in middle of oven until tender, about 25 minutes.
5
Wearing rubber gloves, peel chiles.
6
Cut off tops of chiles and remove seeds and ribs.
7
Discard husks from tomatillos and peel garlic.
8
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.
9
Season coulis with salt.
10
With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf.
11
With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns.
12
Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt.
13
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.
14
Serve salmon with coulis.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 small red onion, 1/4 pound fresh tomatillos*, 1 fresh green Anaheim chile*, 1 fresh poblano chile*, and more.

Yes, Seared Salmon with Tomatillo Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Salmon with Tomatillo Coulis

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