Roasted Tomatillo Salmon Food

ROASTED TOMATILLO SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
• Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
• Use immediately or pour into freezer bags, label and freeze.

SALMON TACOS WITH GREENS AND TOMATILLO SALSA

Steps:

• Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon or arctic char on top. Season with salt and gently rub the salt into the surface of the salmon. Add pepper to taste. Fill a roasting pan or cake pan halfway with boiling water and place it on the oven floor. Place the fish in the oven and bake 10 to 20 minutes (depending on the thickness), until white beads of protein appear on the surface and the fish can be pulled apart with a fork. Remove from the heat and allow to cool until you can handle it. If desired, scrape away the white protein beads, then flake the fish and place in a bowl. Discard the skin. Season the fish well with salt and pepper.
• Steam the spinach or chard just until wilted, about 1 minute for spinach, 2 minutes for chard, or blanch in boiling salted water (20 seconds for spinach, about 1 minute for chard). Transfer to a bowl of cold water, then drain and, taking the greens up by the handful, squeeze out excess water. Chop medium-fine.
• Heat the olive oil over medium heat in a heavy, medium size skillet and add the garlic and chile. Stir until fragrant, 30 seconds to a minute, and add the greens and salt and pepper to taste. Stir and toss in the pan for about a minute, until nicely infused with the oil, garlic and chile. Remove from the heat and add to the fish. Stir in 1/2 cup of the salsa. Taste and adjust seasonings.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top the hot tortillas with the fish. Spoon on a little more salsa and if desired, garnish with crumbled cheese and shredded cabbage. Fold the tortillas over and serve.

ROASTED TOMATILLO SALMON FROM CASA MARCELA

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.