Salmon in Tomatillo Salsa

Rachel and I belong to the Ledge Ends CSA which means every week during the summer we split a generous batch of organic locally-grown vegetables with another couple. Last week’s share included, among many other delicious things, a generous pile of tomatillos.

Tomatillos are weird looking things, all green and tomato-shaped, with that weird papery husk and sticky … stuff … under it. I wasn’t entirely sure what I should do with them, but the obvious answer was salsa. A recipe was kindly provided by the estimable Kriston, Smasher of Arms, although I must confess I deviated from it in the following ways:

  1. Whole Foods didn’t have cilantro. I don’t even know what’s up with that. It’s ridiculous, but there you go. I had to make salsa without cilantro.
  2. Because I decided to let my salsa double as a poaching liquid, I went for a half-blended, half-chunky texture. I did not, however, add the recommended Dr. Pepper to the blended portion because, again, Whole Foods didn’t have Dr. Pepper. (This was less surprising.)

But, what I did do was take this delicious looking pile of tomatillos and yellow tomatoes, and dice ’em good, along with an onion, two serrano chiles, a sprinkling of chile powder, and a lime’s worth of juice. And salt and pepper, but that goes without saying.

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Half of that went into the blender, where it got pureed but good, and then stirred back into the rest along with a diced red pepper. Yum!

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Ok, look at this salmon. Wild caught, not farmed and color-added. I really like the taste of salmon, and I love how easy it is to cook, but I hate bending over it for 15 minutes with a pair of tweezers pulling out all of those damn pin bones. If someone invents boneless salmon, I am so there.

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The salmon was cut into serving-sized pieces. A good couple of ladles of the salsa went into my non-stick pan, and brought to a simmer. In went the salmon, on went the cover, and in 5 minutes, we had dinner.

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I served it with a little spicy corn relish: fresh amazingly sweet corn, right off the cob, with diced red peppers, jalepeno, onion, cayenne pepper, and lime juice.

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Delicious. If we’d had a bottle of white wine chilling, I imagine it would have gone well with it.

Salmon in Tomatillo Salsa

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