Wednesday, September 26, 2012

Tomatillo & Ginger Baked Salmon

Tomatillo & Ginger Salmon with Shishito Peppers

As you may know, I adore tomatillos and I wanted to try using them as the star of a fish dish.  The sauce below would work just as well on top of a white fish such as fluke or cod.  I was cooking for my Dad, who has an aversion to major spice, so I omitted the jalapenos. Do keep them in if you can, as they balance out the acid with a wonderful kick.

I served these shishito peppers and stock-mashed potatoes (boil new potatoes, mash with a slab of butter, a bit of chicken stock and a grind of pepper!) rounding out a nice dinner in under an hour.

Tomatillo & Ginger Baked Salmon

  • 1 cup of tomatillos, husks removed
  • 4 salmon fillets
  • 1 inch of ginger
  • 1 garlic clove
  • Optional: 1/2 a finely diced jalapeno, seeds omitted
  • 1 teaspoon of soy sauce
  • Olive oil
  • Salt & pepper
  • Tinfoil
  • Pre heat oven to 375
  • Boil 1 cup of husked tomatillos in boiling water for 4-6 minutes until they turn mustardy yellow
  • Carefully remove from the pot, and let cool
  • Meanwhile, peel and chop one inch of fresh ginger, one clove of garlic and the jalapeno
  • Sauté the jalapeno, ginger and garlic in 1 tablespoon of olive oil over medium heat until fragrant, 1 – 2 minutes
  • Add the tomatillos and with the back of a wooden spoon crush them into the ginger, garlic and, if using, jalapenos
  • Add one teaspoon of soy sauce and cook the mixture, stirring frequently, for 2-3 minutes
  • Place each salmon fillet on a piece of tinfoil, top with a healthy scoop of the tomatillo sauce and seal each fillet in the tinfoil packet
  • Place on a baking sheet, and bake for 18 – 25 minutes depending on the thickness of your fillets and oven heat
Tomatillo Sauce
Salmon Pre-Tin Foil Packets

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