Tuesday, July 24, 2012

Seared Salmon with Tomatillo Coulis

For tomatillo coulis:
1 small red onion
¼ lb fresh tomatillos
1 fresh green Anaheim chile
1 fresh poblano chile
3 unpeeled garlic cloves
2 tbsp olive oil
1 cup cilantro chopped
1 cup fresh spinach leaves
¼ cup extra virgin olive oil
¼ cup water
Four 5 oz pieces of salmon with skin
12 fresh basil leaves
salt and pepper to taste
olive oil
1 tbsp fresh lime juice
Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.

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