Seared Salmon with Tomatillo Coulis

1. 1

   Make coulis: Preheat oven to 400F.

2. 2

   Quarter onion.

3. 3

   In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated.

4. 4

   Roast vegetables in middle of oven until tender, about 25 minutes.

5. 5

   Wearing rubber gloves, peel chiles.

6. 6

   Cut off tops of chiles and remove seeds and ribs.

7. 7

   Discard husks from tomatillos and peel garlic.

8. 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. 9

   Season coulis with salt.

10. 10

    With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf.

11. 11

    With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns.

12. 12

    Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt.

13. 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. 14

    Serve salmon with coulis.

* Per serving · 4 servings · Values may vary.