Tomatillo & Ginger Baked Salmon

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

Ingredients

• 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

Directions

• 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