Sunday, October 6, 2013

Salmon in Luxurious Green Sesame Pipian

This is a bold dish, so the salmon gets a bit lost in it (i.e. don't waste expensive salmon on this recipe), but the flavors are so good that I don't care. The original also includes a cup of peas, but both of us are pea averse, so I left that out.

One year ago: Sri-Lankan Style Hard-Cooked Eggs with Coconut Milk
Two years ago: Cheddar Apple Bacon Strata
Three years ago: Pearl Couscous with Olives, Tomatoes, and Feta
Four years ago: Kung Pao Chicken

Salmon in Luxurious Green Sesame Pipian (from Mexican Everyday)

2 cups tomatillo salsa, blended to a smooth puree
1 1/2 tbsp vegetable or olive oil
1 cup chicken broth
3 tbsp tahini
1/4 - 1/2 tsp sugar
Four 4 - 5 oz skinless fish fillets (salmon, halibut, walleye, snapper, or striped bass)
1 tbsp sesame seeds
1/4 cup chopped cilantro

1. Heat oil in large skillet over medium-high heat. Add salsa and cook until it reduces to the consistency of tomato paste, 5 minutes.
2. Stir in broth and tahini. Bring to boil, reduce heat to medium-low and simmer 10 minutes. Season with salt and sugar to taste.
3. Add fish to sauce, submerging them if possible. Simmer until cooked through, 5 - 6 minutes for 1/2" thick fillets.
4. Transfer to dinner plates. Spoon sauce over top and garnish with sesame seeds and cilantro.

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