Salmon with citrus habanero salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tomatoes; roughly chopped | |
| 4 | Tomatillos; husked and chopped | |
| ½ | Peeled and roughly chopped (up to) | |
| 2 | Habaneros; seeded and chopped | |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Cinnamon |
| 3 | Oranges; juice of | |
| 4 | (6-oz) salmon filets | |
| 4 | tablespoons | Butter |
Directions
Here's a recipe from the "Totally Chile Pepper Cookbook". I haven't tried it yet, but it sounds good.
Combine first 4 ingredients in blender and puree until smooth. Heat oil in medium saucepan over high heat. Pour in puree, salt, cumin. and cinnamon, and boil about 7 minutes. Skim and discard foam from top. Pour in orange juice, reduce heat, stir, and cook 1 minute longer. Strain, if desired, return to pan and beat in 2 Tbs butter until smooth (butter can be ommitted).
Season fish all over with salt and pepper. Melt 2 Tbs butter in skillet over high heat. Sear fish 2 minutes per side, then reduce heat and cook 2 minutes more per side. Serve topped with sauce.
Phyllis <phyllisg@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .