Imagine a dish that transforms your ordinary dinner into a gourmet experience with just one bite! This seared salmon with tomatillo coulis is not just a recipe—it's a vibrant Mexican-inspired masterpiece that will transport your taste buds to a world of tangy, rich, and perfectly balanced flavors. With crispy salmon skin, a silky smooth tomatillo sauce, and a burst of fresh cilantro, this dish promises to be the star of your dining table that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tbsp olive oil
- 1 cup tomatillos, husked and chopped
- 1/4 cup onion, chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Prepare the tomatillo coulis by removing husks from tomatillos and roughly chopping them into small pieces.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and sauté until translucent, approximately 3-4 minutes.
- Add chopped tomatillos to the pan and cook for 5-6 minutes, stirring occasionally, until they begin to break down and release their juices.
- Remove tomatillo mixture from heat and transfer to a blender. Add fresh cilantro, lime juice, salt, and pepper. Blend until smooth and set aside.
- Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat remaining olive oil in a large skillet over medium-high heat until oil is shimmering but not smoking.
- Carefully place salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes without moving, allowing skin to become crispy and golden.
- Flip salmon and cook for an additional 2-3 minutes, or until fish reaches desired doneness. Internal temperature should reach 145°F for fully cooked salmon.
- Plate salmon and generously drizzle tomatillo coulis around and over the fillets.
- Garnish with additional fresh cilantro leaves and serve immediately.
Tips
- Pat the salmon fillets completely dry before seasoning to ensure a crispy, golden skin.
- Use a heavy-bottomed skillet for even heat distribution and perfect searing.
- Don't move the salmon while cooking the first side - this helps develop a beautiful crisp texture.
- Use a meat thermometer to check salmon's doneness; 145°F is the perfect internal temperature.
- Choose fresh, high-quality tomatillos for the most vibrant coulis flavor.
- Let the salmon rest for a minute after cooking to retain its juices and ensure maximum tenderness.
- For an extra flavor boost, consider adding a pinch of smoked paprika to your salmon seasoning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 35g
Fat: 18g
Saturated Fat: g
Cholesterol: 95mg
