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.