Seared Salmon With Tomatillo Coulis Recipe 435

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ROASTED TOMATILLO SALMON



Roasted Tomatillo Salmon image

Provided by Marcela Valladolid

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds small tomatillos, husked, rinsed and sliced into 1/2-inch rounds
2 cups sliced red onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 2-pound Atlantic salmon fillet
1 lemon, cut into thin slices
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more.
  • Serve the tomatillos and onions alongside the salmon.

SEARED SALMON WITH TOMATILLO COULIS RECIPE - (4.3/5)



Seared Salmon with Tomatillo Coulis Recipe - (4.3/5) image

Provided by SushiChick

Number Of Ingredients 19

ingredients
For tomatillo coulis
1 small red onion
1/4 pound fresh tomatillos*
1 fresh green Anaheim chile*
1 fresh poblano chile*
3 unpeeled garlic cloves
2 tablespoons olive oil
1 scant cup cilantro sprigs
1 scant cup packed fresh spinach leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 about 1/4 cup water
four 5-ounce pieces salmon fillet with skin
12 fresh basil leaves
1 teaspoon Sichuan peppercorns**
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil

Steps:

  • Make coulis: Preheat oven to 400°F. 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.

PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

PAN-SEARED CRISPY SALMON



Pan-Seared Crispy Salmon image

Provided by Food Network

Number Of Ingredients 9

4 6-ounce salmon filets, with skin
Kosher salt
3 tbsp olive oil
1 tsp minced garlic
2 tbsp diced shallot
1 large leek, white part only, washed well and diced
1-1/2 cups shelled fresh cannellini beans, cooked
2 cups white wine
1 tsp unsalted butter

Steps:

  • 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
  • 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
  • 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

SEARED SALMON WITH TOMATILLO COULIS



Seared Salmon with Tomatillo Coulis image

Categories     Fish     Pepper     Tomato     Bake     Basil     Salmon     Spinach     Hot Pepper     Healthy     Tomatillo     Gourmet

Yield Serves 4

Number Of Ingredients 20

For tomatillo coulis
1 small red onion
1/4 pound fresh tomatillos*
1 fresh green Anaheim chile*
1 fresh poblano chile*
3 unpeeled garlic cloves
2 tablespoons olive oil
1 scant cup cilantro sprigs
1 scant cup packed fresh spinach leaves
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice
about 1/4 cup water
four 5-ounce pieces salmon fillet with skin
12 fresh basil leaves
1 teaspoon Sichuan peppercorns**
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon olive oil
*available at Latino markets, specialty foods shops, and some supermarkets
**available at Asian markets and some specialty foods shops and supermarkets

Steps:

  • Make coulis: Preheat oven to 400°F.
  • 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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