Salmon with citrus habanero salsa

Yield: 4 Servings

Measure Ingredient
4 \N Tomatoes; roughly chopped
4 \N Tomatillos; husked and chopped
½ \N Peeled and roughly chopped (up to)
2 \N Habaneros; seeded and chopped
1 tablespoon Olive oil
½ teaspoon Salt
½ teaspoon Ground cumin
¼ teaspoon Cinnamon
3 \N Oranges; juice of
4 \N (6-oz) salmon filets
4 tablespoons Butter

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@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes