Roasted Tomatillo Salmon From Casa Marcela Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the tomatillos and red onion with the olive oil and salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives, and chopped cilantro. Roast for 20 minutes for rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Roast until caramelized, about 15 minutes.
• Serve the tomatillos alongside the salmon fillet and white rice.
• Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.

Steps:

• Preheat the oven to 400 degrees F.
• Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
• Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
• Use immediately or pour into freezer bags, label and freeze.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the tomatillos and red onion with the olive oil, and salt and pepper to taste. Spread on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives and chopped cilantro. Roast 20 to 30 minutes for rare to medium rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Continue to roast until tender and caramelized, about 5 minutes more.
• Serve the tomatillos and onions alongside the salmon.

Steps:

• Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
• Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.