Salmon Baked in Salsa Verde
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.
6 (4-oz) salmon fillets
Coarse salt and freshly ground black pepper
2 garlic cloves
1 poblano chile, stemmed, seeded, and chopped
1/2 bunch cilantro, leaves only, chopped
1/2 bunch Italian parsley, leaves only, chopped
6 scallions, white and light green parts only, chopped
3 Roma tomatoes, cored, seeded, and chopped
1/3 cup water
2 Tbsp fruity olive oil
1 Tbsp white wine vinegar
2 tsp dried oregano
1 tsp coarse salt
Lemon wedges, for serving
Preheat the oven to 350°F. Season the fish all over with salt and pepper and place in an oiled baking dish.
To make the salsa, combine all of the ingredients in a blender or food processor and puree.
Pour the salsa over the fish and bake 8 to 12 minutes, until the thickest part of the fish is cooked through. Serve hot with lemon wedges and the salsa spooned on top.
From Cooking With Too Hot Tamales, by Milliken and Feniger.