Salmon Poached on a Bed of Tomatillos, Onion, and Chilli

Name: Salmon Poached on a Bed of Tomatillos, Onion, and Chilli
Yield: Serves 4 to 5
Ingredients: 2 pounds salmon fillets with skin, 1 to 1½ inches thick; 2 to 4 tablespoons snipped fresh dill; 1 teaspoon sugar; Pepper; 1 cup chopped onions; 1 tablespoon minced garlic; 1 teaspoon kosher salt; 1 cup minced green bell pepper; 2 pounds tomatillos; 2 small fresh chillis, seeded and minced; 3 tablespoons full-flavored olive oil

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A spectacular and simple dish: Unctuous peachy salmon is set off by a sprightly, tart, muted-green sauce—and plenty of it (if any remains, enjoy on grainy bread with fresh goat cheese). Rice brightened with corn kernels and red bell pepper is a good complement.

Ingredients

2 pounds tomatillos
3 tablespoons full-flavored olive oil
2 sm

Main course
Pescatarian
Gluten-free

Method

Tear tomatillo husks and pull off toward stem end, twisting to remove both husk and stem. Rinse fruit. Chop coarsely.
Warm 2 tablespoons oil over moderate heat in heavy non-aluminum sauté pan or shallow flameproof casserole that will hold fillets in a single layer.