Sunday, July 29, 2012

Smoked and Fresh Salmon en Chemise

This is a unique, but quick way of cooking salmon. The smoked salmon infuses the smokey taste into the fresh salmon. The green sauce provides a nice counterpoint to the salmon and makes for a very pretty dish. However, if you can't find tomatillos, I would still give this dish a shot.

One year ago: Cashew Chicken with a Cilantro Sauce
Two years ago: Lime-Flavoured Rice with Yellow Split Peas

Smoked and Fresh Salmon en Chemise (from Radically Simple)

6 salmon fillets with skin, 150g each
250g thinly sliced smoked salmon
450g tomatillos
1/2 cup olive oil
1/2 cup packed basil
1/2 cup packed cilantro
1/4 cup chopped onion
1 tbsp fresh lime juice

1. Preheat oven to 475. Season salmon with salt and pepper and place on a rimmed baking sheet (I would recommend covering with aluminum foil as I had problems with sticking). Enrobe the top and sides of each fillet with a thin layer of smoked salmon. Roast 12 - 14 minutes, until firm.
2. Meanwhile, cut tomatillos into 1" pieces. Add to food processor with oil, basil, cilantro, onion, lime juice, and 1 1/2 tsp salt. Process until smooth.
3. Spoon puddle of sauce onto 6 plates. Top with salmon and serve.

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