Alaska Salmon with Tomatillo Sauce, Fresh Corn, and Poblano Chiles

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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6 Alaska salmon fillets, 6 oz. each
1/2 pound tomatillos, husked, rinsed
2 each serrano chiles, stemmed, seeded and roughly chopped
1 bunch cilantro, washed
1/2 cup lime juice
12 ears corn
2 cups heavy cream
6 Poblano chiles
3 zucchini


To prepare the tomatillo sauce:

Combine the tomatillos, serrano chiles, cilantro and lime juice in the blender and puree until very smooth. Season the mixture with salt and pepper and keep chilled until ready to serve. (Do not hold longer than two hours)

To prepare the corn mixture:

Husk the corn and shave the kernels off the cob. Place the cream in a pot and cook it down until it reduces by half. Roast the the poblanos and zucchini under a broiler. Set the zucchini aside, then take the chiles and place them in a bowl to steam, covered, for about 10 minutes. When the chiles are cool enough to handle, peel, seed, and roughly chop the chiles. Combine the corn, poblanos and cream and set aside. Keep warm until ready to serve.

To serve:

Saute the Alaska salmon until it has cooked to the desired doneness, about 4 minutes on each side. Place about 2 oz. of the tomatillo sauce in the center of a serving plate and ladle some of the warm corn mixture into the center and place the salmon fillets on top. Serve with some slices of the roasted zucchini.

Recipe from Whole Foods Market.