Grilled Salmon with Charred Tomato Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 tomatoes (about 1/2 pound)
2 jalapeno peppers
2 poblano chiles
1 small onion, peeled
1/4 cup minced fresh cilantro
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
6 (6 oz.) salmon fillets
fresh thyme (optional)
Preheat the broiler. Place the first 4 ingredients on a broiler pan and broil for 10 minutes or until the tomatoes are tender and onion is slightly blackened. Cool 5 minutes. Core the tomatoes and discard the cores. Coarsely chop the tomatoes, peppers, chiles and onion, and place them in a bowl. Add the cilantro, oil, salt, and black pepper and toss gently.
Prepare the grill:
Place the salmon, skin side down, on a grill rack. Grill for 10 minutes or until the fish flakes easily when tested with a fork. Top with about 2 Tbsp. of salsa. Garnish with thyme, if desired.
Yields 6 servings.
Recipe from Cooking Light Magazine.