- Prep Time: 20 minutes
- Cook Time: 12 minutes
Crispy Salmon With Tomatillo Salsa
A great salmon recipe with Mexican influence. A fresh salsa combines beautifully with crispy salmon to produce a dish that Mexican fans are going to love. Our crispy salmon with tomatillo salsa is a great menu addition for curious patrons and salmon lovers alike. This dish will add excitement to any menu and is ideal for up-market cafes, restaurants, hotels and bistros. You can prepare the salsa prior to service leaving just the salmon to cook.
Note: Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. The colour of the fruit is a bright green, which fades slightly once you cook them. Fresh tomatillos can be found in speciality stores and larger fruit & vegetable outlets.
- Pacific West salmon portion skin on
- tbsp extra-virgin olive oil
- ¼ tsp cumin seeds
- Kosher salt
- 450 gm tomatillos, husked, rinsed - salsa
- 2 serrano chillies - salsa
- 2 garlic cloves, unpeeled - salsa
- ¼ tsp cumin seeds - salsa
- Kosher salt - salsa
- 1 spring onion finely chopped - salsa
- 3–4 sprigs coriander, tough stems removed, chopped - salsa
- ½ tsp. dried oregano, preferably Mexican - salsa
- Dried oregano, cilantro leaves, avocado slices, and lime wedges (for serving)
For the salsa
Preheat broiler. Place tomatillos, chillies, and garlic on a rimmed baking sheet. Broil, tossing once, until tomatillos are blistered in spots and starting to release some juices, 7–10 minutes. Transfer to a medium bowl and cover. Let sit until tomatillos are softened, about 5 minutes. Uncover and let sit until cool enough to handle, about 10 minutes. Remove skins from chillies if desired and peel garlic; place in a mortar and pestle along with cumin seeds and a pinch of salt. Grind until smooth. Add tomatillos and grind until a coarse purée forms. Stir in spring onion, cilantro, and oregano. Season with more salt if needed; squeeze in lime juice to taste if desired.
crispy salmon and assembly
Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes. Divide salmon among plates; spoon salsa over. Scatter some oregano and coriander on top. Serve with avocado and lime wedges alongside.
For our crispy salmon with tomatillo salsa we use Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy bon appetitAdd to Favourites