Roasted Tomatillo Salmon From Casa Marcela Food

ROASTED TOMATILLO AND APPLE SALSA

Roasted Tomatillo and Apple Salsa image

Provided by Marcela Valladolid

Time 50m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 pound tomatillos (about 12), husked and rinsed
2 Granny Smith apples, quartered
2 cloves garlic, unpeeled
2 jalapeno peppers, stemmed
1/2 white onion
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro

Steps:

Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.

ROASTED TOMATILLO SALMON FROM CASA MARCELA

Roasted Tomatillo Salmon from Casa Marcela image

Roasted Tomatillo Salmon from Casa Marcela by Marcela Valladolid. Copyright © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. After shrimp and tuna, salmon is the most-consumed fish in the United States, so I had to give you a good salmon recipe. Even though in traditional Mexican cooking we don't do a lot of roasting (ovens are used for storage, turkey once a year, and flan every once in a while), you'll love this recipe for its simplicity and originality. Tomatillos are usually reserved for salsas, but if you can find them fresh and on the smaller side (they're sweeter when smaller, like Brussels sprouts), they are wonderful roasted on their own. Here they provide a tangy counterpoint to the salmon. As for the salmon, nothing is worse than overcooked fish. In fact, slightly undercooked is much better. You'd be surprised at how quickly it gets cooked through. You just need 20 minutes or so and it comes out perfect and flaky. -- Marcela Valladolid

Provided by Food.com

Categories Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs small tomatillos, husked, rinsed, and sliced into 1/2-inch rounds
2 cups thinly sliced red onions
2 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
1 (2 lb) atlantic salmon fillets
1 lemon, cut into 6 thin slices
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
White Rice With Basil and Corn from Casa Marcela for serving with salmon

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the tomatillos and red onion with the olive oil and salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives, and chopped cilantro. Roast for 20 minutes for rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Roast until caramelized, about 15 minutes.
Serve the tomatillos alongside the salmon fillet and white rice.
Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.

Nutrition Facts : Calories 384.9, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 174.3, Carbohydrate 8.9, Fiber 1.8, Sugar 3.8, Protein 47.7

ROASTED TOMATILLO SALMON

Roasted Tomatillo Salmon image

Provided by Marcela Valladolid

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds small tomatillos, husked, rinsed and sliced into 1/2-inch rounds
2 cups sliced red onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 2-pound Atlantic salmon fillet
1 lemon, cut into thin slices
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more.
Serve the tomatillos and onions alongside the salmon.

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