Salmon with Citrus Habanero Salsa

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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4 tomatoes, roughly chopped
4 tomatillos, husked and chopped
1/2 onion, peeled and roughly chopped
1-2 habanero chiles, seeded and chopped
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cinnamon
juice of 3 oranges
4 (6 oz.) salmon filets
4 Tbsp. butter

Combine the first 4 ingredients in blender and puree until smooth. Heat the oil in medium saucepan over high heat. Pour in the puree, salt, cumin and cinnamon, and boil about 7 minutes. Skim and discard any foam from on top. Pour in the orange juice and reduce the heat. Stir and cook 1 minute more, then strain.

Return to the pan and beat in 2 Tbsp. of butter until smooth. Season the fish all over with salt and pepper. Melt 2 Tbsp. of butter in a skillet over high heat. Sear the fish for 2 minutes on each side, then reduce the heat and cook for 2 minutes more on each side.

Serve topped with the sauce.