Grilled Salmon With Tomatillo Chipotle Salsa

I first made this recipe while working on a private yacht in the Bahamas for a family hailing from my hometown in Houston, Texas. I knew they would love it! The salsa combines three amazing ingredients to make a silky, spicy, and delicious condiment that pairs well with anything off the grill.  I chose salmon since it pairs well aggressive flavors. This recipe of Grilled Salmon With Tomatillo Chipotle Salsa is adapted from the amazing Rick Bayless. You do not want to mess with Rick’s recipes. They are spot on every time!

I buy this Scottish farmed “Loch Duart” salmon from my fish monger. It’s hands down the best salmon I have ever used.  It has an amazing buttery like flavor that is hard to describe. I love using it for Salmon tartar and sashimi as well. Just make sure not to overcook this gem of a fish or you might as well use a store bought brand. Seriously, save your money. 

You know that green salsa you find at taco bars?  It’s usually based on these. Tomatillos are tart and acidic when fresh. If you roast them like we are going to do here they take on a smokey sweet flavor. When buying, look for firm fruit w/ tight husk.

Line a sheet pan with parchment paper and place the tomatillos face down. Place under the broiler and char them for about five minutes (until they look like the ones in the background). Then turn them over and repeat.

Place the unpeeled garlic cloves in a skillet .Turn on medium high and toast them until brown on both sides.

Peel the garlic after it cools.  Toss the garlic in a blender with the roasted tomatillios (and all of the juice on the sheet pan), the canned chipotle, with three tablespoons of water.  Season to taste with salt.

Mix together 1/4 cup of the salsa and 1 tablespoon of olive oil.

Brush salmon filets all over and place in the refrigerator.  While the salmon is marinating, cut the avocado in half, remove the seed, scoop out the flesh and toss in a bowl with the remaining salsa.  Crush the avocado in the salsa with the back of a fork leaving some chunks. 

Season the salmon filets with salt and grill on a smoking hot grill until medium rare or until a thermometer reaches 135°F.   If you prefer well done salmon, cook until around 155°F  I like to spray the fish with oil (your choice) to keep it from sticking to the grill.

Spoon about two tablespoons of salsa onto each filet and sprinkle generously with chopped cilantro.  I served it here with sauteed spinach and cauliflower mash.  

Grilled Salmon with Tomatillo Chipotle Salsa
Serves 4
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Ingredients
1/2 pound tomatillos, husked and rinsed
4 large unpeeled cloves of garlic
2 canned chipotle peppers
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons water
1 tablespoon olive oil
1 large avocado
Fresh cilantro
4 filets of salmon (6-8 ounces each)
Instructions
Line a sheet pan with parchment paper. Turn on broiler. Lay tomatillos on sheet pan and place pan under broiler. Roast for about 5 minutes or until well charred, flip over, and repeat. Place garlic in a saute pan over medium high heat for about 15 minutes, turning occasionally, until soft and brown in color. Peel the garlic when it cools. Toss the garlic, tomatillos (and any juice left on the sheet pan), the chipotle peppers, salt, water and sugar in a blender. Process until smooth. Pull out 1/4 cup of the salsa and add one tablespoon of olive oil then brush the filets of salmon with it on both sides. Place salmon in the refrigerator. Split the avocado in half, remove the pit, scrape out the flesh, and place in a bowl. Add the salsa from the blender to the avocado. Using a fork, smash the avocado into the salsa, leaving some chunks of avocado for texture. Grill the fish until medium rare or 135 F. Top each filet with 2 tablespoons of avocado salsa and sprinkle with chopped cilantro.
Chef MN's Blog http://chefmn.com/

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